Put the butter, syrup and white chocolate into a pan and leave on the side of the Aga to melt.
Meanwhile place 12 cake cases onto a tray or into a muffin tin.
Then measure out the rice krispies into a bowl, adding the tropical fruit, which I snip into smaller pieces.
Once the butter has melted, pour the lot into the cereal and mix well. It should all start coming together in a giant heap of gooiness.
Get your hands in, break off a golf-ball sized piece and smoosh together, before placing in a paper case. Repeat until you have used all the mix then put the tray in the fridge to set.
Meanwhile melt the candy melts. Again I put them in a pan on the side of the Aga. They melt quite easily. Then dip and coat each Rice Krispie Balls in the melted redness (the amount in the recipe is approximate- you may need more candy melts). You have to work quite quickly due to melting temperatures but you are aiming for a rough-yet-well-coated look. Place back in the cases and return to fridge until set.
Finally stick on a chocolate button (I made my own from melted white chocolate)- I used some melted chocolate to affix. Then add the black detail with your icing pen.
Recipe by Domestic Goddesque at https://domesticgoddesque.com/2015/03/red-nose-day-rice-krispie-cakes/