Title: NUTTY BITES
Categories: Cookies
Yield: 40 servings
1/4 c Unsalted butter
2 T Light corn syrup
1/4 c Unsweetened cocoa
1/3 c Raisins
2 c Cornflakes
1/2 c Hazelnuts; toasted, chopped
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. Source: "The Book of Cookies" by Pat Alburey, HP
Books.
