Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation 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"

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