- 1 Package (12 ounces) semisweet chocolate pieces
- 6 Tablespoons light corn syrup
- 2 Tablespoons water
- 1/2 Teaspoon vanilla
- 11/2 Cups California raisins
- 1/2 Cup salted peanuts
- 1 Cup cornflakes, slightly crushed
Melt chocolate with corn syrup and water over hot water; stirring until smooth. Stir in vanilla; mix in raisins, nuts and cornflakes. Drop teaspoonfuls in small mounds onto waxed paper-lined pan. Chill.
Note: Mixture may be pressed into lightly greased 9-inch pie pan, chilled and cut into serving pieces.