Very little effort (and no candy thermometer - yay!) was required in producing these little candy treats made with cornflakes, toasted nuts and dried fruit bound with rich chocolate.
I used only cherries and sliced almonds and followed the bonne idée and made half a batch with white chocolate. They were incredibly easy to make and so very good; everyone loved them.
This is the 74th recipe the Tuesdays with Dorie baking group has made from Dorie Greenspan's book Baking Chez Moi which means we've passed the half-way mark (we actually did that with the previous recipe but I only just realized it)...only 71 recipes to go!
Visit here to see what everyone else made this week.