Cashew Rasin Crisps

Ing for Cashew Rasin Crisps:
250gm milk chocolate, melted
50gm cashew nuts, roasted, cooled and chopped 
50gm raisins
25gm crunch or praline 
(Crunch : Melt 25gm sugar, till it turns brown. Quickly remove on a greased lid and spread. When cool, crush lightly. Refrigerate till using).

Method:
In the melted chocolate add raisins and cashews. 
Add crunch. 
Mix well. 
Pour the mixture in moulds or petit four cases. 
Refrigerate. 
Makes 24.

Cashew Rasin Crisps by Zarnak Sidhwa