EXOTIC FRUIT, WHITE CHOCOLATE AND CEREAL CUPCAKES

1 1/2 cups quick-cooking oats
2 cups Rice Krispies
2/3 cup chopped mixed exotic dried fruits, such as pineapple, papaya and/or mango
1/2 cup chopped pecans
1 stick (1/2 cup) unsalted butter
1/2 cup light corn syrup
3 1/2 ounces white chocolate, broken into pieces

Line a muffin pan with 12 paper cups.

In a bowl, combine the oats, Rice Krispies, dried fruits and pecans; set aside.

Put the butter, corn syrup and white chocolate into a saucepan and heat gently until melted.

Stir the butter mixture into the dry ingredients until they are well coated.

Divide the mixture among the paper cups, pressing down lightly. Store in the fridge.

Makes 12 cupcakes
Lunch Boxes and Snacks by Annabel Karmel