These healthy snacks disguised as cookies are perfect lunchbox treats -- plus, there's no cooking necessary.

Martha Stewart Living, September 1999


Recipe Summary

Makes 2 1/2 dozen


Ingredient Checklist


Instructions Checklist
  • Heat oven to 350 degrees. Spread the chopped pecans on a baking pan. Bake until fragrant, about 10 minutes. Transfer pecans to a bowl to cool.

  • Cut the dried fruit, except the raisins, into 1/4-inch pieces. In a medium bowl, combine all of the dried fruit, nuts, granola, and salt; set aside.

  • In a small saucepan, combine the corn syrup, butter, and orange juice. Set the pan over medium heat until the butter has melted, about 4 minutes. Remove from heat, and stir in the orange zest.

  • Pour the corn-syrup mixture over the fruit mixture; stir well. Set aside until completely cool, about 1 hour.

  • Using a 1 1/4-inch ice-cream scoop or a tablespoon, form the cooled mixture into 30 balls. Place into paper mini-muffin cups or in a single layer in an airtight container, and refrigerate until cold, about 30 minutes. Store in an airtight container, refrigerated, up to 1 week.

Cook's Notes

The pecans may be replaced with other nuts or an additional cup of granola. These Fruit Jumbles keep in the fridge for up to a week.