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Recipe by: gebbe
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See below ingredients and instructions of the recipe
1/4 c Unsalted butter 1/3 c Raisins
2 tb Light corn syrup 2 c Cornflakes
1/4 c Unsweetened cocoa 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.
Pat Alburey, "The Book of Cookies"
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!

Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million

French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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