Line two cookie sheets with parchment paper and set aside. In a medium saucepan, place the raisins, cocoa powder, margarine, coffee, and sugar, and cook the mixture over low heat until the margarine is melted. Stir to blend the mixture together. Remove the saucepan from the heat. Add the corn flakes, 1/2 cup of the chopped almonds, and vanilla, and fold gently to combine. Drop tablespoonfuls of the mixture on to the parchment-lined cookie sheets and sprinkle a little of the remaining chopped almonds over the top of each cluster. Place the cookie sheets in the refrigerator and chill the clusters for 1 hour or until firm. Store in an airtight container.
Yield: 3 Dozen
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