Nutty Bites
Yield
30 servingsPrep
20 minCook
10 minReady
90 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
butter, unsalted
|
|
| 2 | tablespoons |
light corn syrup
|
|
| ¼ | cup |
cocoa powder
|
|
| ⅓ | cup |
raisins, seedless
|
|
| 2 | cups |
corn flakes
|
|
| ½ | cup |
hazelnuts (filberts)
toasted, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
butter, unsalted
|
|
| 3E+1 | ml |
light corn syrup
|
|
| 59 | ml |
cocoa powder
|
|
| 79 | ml |
raisins, seedless
|
|
| 473 | ml |
corn flakes
|
|
| 118 | ml |
hazelnuts (filberts)
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 ¾ 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.
