Raisin Cashew Drops
2 cups (12 ounces) semisweet chocolate chips
1 can (14 ounces) sweetened condensed milk
1 tablespoon light corn syrup
1 teaspoon vanilla extract
2 cups coarsely chopped cashews
2 cups raisins
In a heavy saucepan over low heat, melt chocolate chips with milk and corn syrup for 10-12 minutes, stirring occasionally. Remove from the heat; stir in vanilla until blended. Stir in cashews and raisins.
Drop by teaspoonfuls onto waxed paper-lined baking sheets. Refrigerate for 3 hours or until firm. Store in the refrigerator.
Pairs Well With
At Christmas, I serve these bite-size chocolates in festive paper cups decorated with snowmen or Santas. They're easy to make, and my family loves the salty and sweet flavor combination.