- 1/2 cup hazelnuts
- 1 3/4 cup cornflakes
- 3/4 cup feuilletine flakes (see Note) or more cornflakes
- 1/2 cup golden raisins, chopped
- 1/4 cup pistachios, chopped
- 1/2 teaspoon kosher salt
- 11 1/2 ounces milk chocolate, finely chopped (2 cups)
- 1 1/2 ounces white chocolate, finely chopped
How to make this recipe
Preheat the oven to 375º. Toast the hazelnuts in a pie plate for 7 to 8 minutes. Let cool; rub in a kitchen towel to remove the skins, then coarsely chop. In a large bowl, combine them with the cornflakes, <em>feuilletine,</em> raisins, pistachios and salt.
In a microwave-safe bowl, combine two-thirds of the chopped milk and white chocolates. Microwave at medium-high power in 30-second bursts, stirring in between, until melted, 2 minutes. Stir in the remaining chocolates until smooth.
Pour half of the melted chocolate over the hazelnut mixture. Using a rubber spatula, quickly fold in the chocolate until evenly coated. Add the remaining chocolate and fold gently until all of the ingredients are generously coated with chocolate.
Scoop heaping tablespoons of the nut mixture onto a parchment-lined baking sheet; shape with a spoon. Let firm up before serving.