Nutty Bites Recipe
Yield: 40 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: Unsalted butter,
2 tbsp: Light corn syrup,
1/4 cup: Unsweetened cocoa,
1/3 cup: Raisins,
2 cup: Cornflakes,
1/2 cup: Hazelnuts, toasted, chopped
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
Cookies