Recipe - Nutty Bites

One fourth cup Unsalted butter
2 tablespoon Light corn syrup
One fourth cup Unsweetened cocoa
1/3 cup Raisins
2 cup Cornflakes
One half cup Hazelnuts; toasted, chopped

Put butter, corn syrup, cocoa and raisins in a mediumsize saucepan; stir
over gentle heat until butter melts and mixture is well blended. Remove
from heat. Stir cornflakes and about Three fourths 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