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"