CATEGORY |
CUISINE |
TAG |
YIELD |
Grains |
|
Cookies |
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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