3 (6 oz.) bars milk chocolate, cut into tiny bits
1 tbsp. lukewarm, melted cocoa butter
2 1/2 c. corn flakes, finely rolled, then measured
1 1/2 c. finely chopped pecans or walnuts

Melt cut-up chocolate in the upper part of double boiler, over boiling water. Stir occasionally. After 15 minutes remove boiler from heating surface. Immediately, add melted cocoa butter... beat chocolate with a wooden spoon, or an electric mixer, until smooth and glossy.

With a table fork, mix in the corn flake bits and the chopped nuts, alternately, in small amounts. Stir ingredients until completely covered with the warm chocolate.

Drop by teaspoonfuls, onto wax-paper-lined 11 x 17 inch cookie sheet, use another teaspoon to help shape the pieces as they are placed on cookie sheet, about 1 inch apart.

Let candy stand, in a cool place, about 2 hours, pieces are firmly set. Lift the candy off the wax paper, store in container lined with wax paper, within 2 hours after cooled.

VARIABLE CHOICES: Coconut flakes are an excellent substitute for chopped nuts, if desired. White chocolate, with 1 1/2 teaspoons pure vanilla extract, is a good choice for those who cannot tolerate milk chocolate.