Nutty Bites

Categories: Cookies

Serves: 40 Servings

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

Instructions:
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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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