Nutty bites

40 servings

Ingredients

Quantity Ingredient
¼ cup Unsalted butter
2 tablespoons Light corn syrup
¼ cup Unsweetened cocoa
⅓ cup Raisins
2 cups Cornflakes
½ cup Hazelnuts; toasted, chopped

Directions

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 ¾ 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"

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