Ingredients:

• 1 can – Evaporated Milk (170 gms)
• 2 cups – Caramel toffees
• 2 cups – Cornflakes
• 1/2 cup – Coarsely chopped Walnuts
• 1/2 cup – Raisins

Method:

1. Preheat oven to 160 degrees C.
2. Combine evaporated milk and caramel toffee.
3. Heat on low heat for 12 to 14 mins or till caramel toffees dissolve, stirring frequently.
4. Remove from heat. Add cornflakes, walnuts and raisins
5. Stir well to mix. Drop 16 heaped tablespoons of mixture one inch apart on greased baking tray.
6. Bake, uncovered, on middle rack for 30 mins. or till the outside of the cookies is set but the inside is chewy.
7. Cook on rack. Store in an air tight jar.