1. Melt butter in a Teflon-pan at high heat, but do not brown it. 2. Roast the nuts about 2 minutes, break up chocolate pieces and melt in nuts at low heat, stir constantly about 1 minute. 3. Take the pan off the heat, add raisins and Cornflakes, stir to coat. 4. Set onto cookie sheet with baking paper in 25 small portions with two teaspoons. 5. Cool in fridge 1 hour. 6. Can be stored in fridge for 3 days. ---------------------------------------------------------------------------
Nutrition
Ingredients
