- Total Time:
- Yield: Makes 26
Photography: Greg Vore
Source: Martha Stewart Living, February 2015
- 1/3 cup gold rum
- 1 cup raisins
- 6 ounces semisweet chocolate
- 2 tablespoons unsalted butter
- 1/8 teaspoon coarse salt
- 1 cup cornflakes
- Flaky sea salt, such as Maldon, for sprinkling
Bring rum almost to a simmer in a small saucepan. Remove from heat; add raisins, cover, and let cool. Drain and blot dry.
Melt chocolate and butter in microwave, 1 minute, 20 seconds. Stir until smooth, then stir in coarse salt, cornflakes, and raisins. Drop mixture onto parchment-lined baking sheets in 1 1/4-inch mounds. Sprinkle with flaky salt. Chill until set, about 30 minutes or up to 5 days.