1. In a heavy saucepan over low heat, melt chocolate chips with milk and corn syrup for 10-12 minutes, stirring occasionally. Remove from the heat; stir in vanilla until blended. Stir in cashews and raisins.
2. Drop by teaspoonfuls onto waxed paper-lined baking sheets. Refrigerate for 3 hours or until firm. (Store in the fridge too.)