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.