---------- Recipe via Meal-Master (tm) v8.02
  
       Title: NUTTY BITES
  Categories: Cookies
       Yield: 40 servings
  
     1/4 c  Unsalted butter
       2 T  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.
  
 -----