Ingredients
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
Preparation
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.
