Nutty bites

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

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.