Nutty Bites
Serves:
Ingredients:
1/4
c
Unsalted butter
2
tb
Light corn syrup
1/4
c
Unsweetened cocoa
1/3
c
Raisins
2
c
Cornflakes
1/2
c
Hazelnuts; toasted, chopped
Method:
Put butter, corn syrup, cocoa and raisins in a medium-size saucepan; stir over gentle heat until butter melts and mixture is well blended.
Remove from heat.
Stir cornflakes and about 3/4 of the hazelnuts into the melted mixture.
Spoon mixture into minature paper baking cups placed on a baking sheet; sprinkle remaining hazelnuts over top.
Refrigerate 1 hour or until set.
Arrange Nutty Bites attractively on a serving dish.
If desired, use chopped candied cherries and toasted almonds instead of hazelnuts and raisins.
Store in an airtight container in a cool place for 2 to 3 days.
Makes 30 to 40 cookies.
Pat Alburey, "The Book of Cookies"