Dump dry uncooked shredded wheat cereal in the sheet pan and 4 other ingredients to bake a sweet so perfectly gooey your husband will be begging for a second helping tonight!

This 5-ingredient oven-baked Memorial Day treat is the kind of simple, gooey dessert that makes the whole house smell like a hug. It starts with a big layer of dry, uncooked shredded wheat cereal dumped straight onto a sheet pan, then gets drenched in a sweet, buttery caramel and topped with melty chocolate chips. It’s the kind of no-fuss recipe I lean on when the grill is busy outside and I want something quick and crowd-pleasing inside. The texture is a fun mix of crunchy edges and soft, sticky centers—exactly the kind of pan you’ll find your husband hovering over, asking if there’s room for “just one more piece” before dinner.

Serve these gooey shredded wheat bars slightly warm so the chocolate is still a little soft. I like to cut them into squares and pile them on a big platter next to the burgers and hot dogs so everyone can snag a piece as they wander by the food table. A scoop of vanilla ice cream or a dollop of whipped cream makes them extra special, especially on a warm Memorial Day evening. They pair nicely with fresh berries or sliced strawberries on the side to balance the sweetness, and a tall glass of cold milk, iced tea, or lemonade is perfect for washing down all that caramel and chocolate.

Servings: 12

6 cups dry uncooked shredded wheat cereal (plain, not frosted)

Preheat your oven to 350°F (175°C). Lightly grease a rimmed sheet pan (about 10x15 inches) with butter or nonstick spray, or line it with parchment paper for easier cleanup.

Dump the dry, uncooked shredded wheat cereal evenly into the prepared sheet pan. Use your hands to spread it out into an even layer, breaking up any very large clumps but keeping some texture. The pan should be mostly covered in a single layer of cereal.

In a medium saucepan over medium heat, melt the butter. Once melted, add the brown sugar and stir constantly until the mixture is smooth, bubbly around the edges, and just starting to thicken slightly, 2–3 minutes. Remove from heat and stir in the vanilla extract.

Carefully pour the hot butter–brown sugar mixture evenly over the shredded wheat cereal in the sheet pan. Use a heat-safe spatula or the back of a spoon to gently press and nudge the cereal so it all gets coated in the gooey mixture. It doesn’t have to be perfect, just make sure most of the cereal is touched by the caramel.

Place the sheet pan in the preheated oven and bake for 10–12 minutes, until the edges are lightly bubbling and the cereal looks toasted and glossy. Keep an eye on it toward the end so the sugar doesn’t burn.

Remove the pan from the oven and immediately sprinkle the chocolate chips evenly over the hot cereal mixture. Let them sit for 3–5 minutes so the heat from the pan softens and melts the chips.

Once the chocolate chips look shiny and soft, use a clean spatula or the back of a spoon to gently spread the melted chocolate over the top, creating a thin, swirly layer. If you prefer pockets of chocolate instead of a full layer, just lightly press the softened chips down into the cereal without fully spreading.

Let the pan cool at room temperature until the bars are set enough to cut, about 30–45 minutes. For cleaner slices, you can pop the cooled pan into the fridge for another 20–30 minutes to firm up the chocolate.

Once set, cut into squares or rectangles with a sharp knife. Serve on a platter and watch them disappear—especially when your husband realizes there’s a second helping waiting.

You can play with this simple base to make it fit your family. For a salty-sweet twist, sprinkle a pinch of flaky sea salt over the melted chocolate before it sets. If you have peanut butter lovers, drizzle 1/4 to 1/3 cup of warmed peanut butter over the melted chocolate and swirl it in with a knife. You can also swap in butterscotch or white chocolate chips, or use a mix of chips for a more layered flavor. For kids who like a little crunch, sprinkle 1/2 cup of chopped nuts (like pecans or peanuts) or mini marshmallows over the top along with the chocolate chips—just know marshmallows will make it extra sticky and gooey. To make it a bit lighter, you can reduce the brown sugar to 3/4 cup and use dark chocolate chips. If you need to avoid dairy, use dairy-free margarine and dairy-free chocolate chips, and check that your shredded wheat brand is safe for your needs. Food safety tips: Be very careful when handling the hot caramel mixture and the sheet pan right out of the oven—use good oven mitts and keep kids at a safe distance while pouring and spreading. Let the bars cool enough so the sugar mixture is no longer dangerously hot before anyone sneaks a taste, as melted sugar can cause burns. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate if your kitchen is very warm so the chocolate doesn’t melt.