HIGH POINT, N.C. -- Registred Dietitican Rima Kleiner stopped by FOX8 Monday to share recipes for the top three holiday treats.
Fruit & Pepita Chocolate Squares
4-5 ounces dark chocolate, chopped
1/4 cup lightly roasted pumpkin seeds
1/2 cup dried apricots, chopped
1/2 cup dried mixed berries and/or cherries
In a double boiler, heat chocolate over hot water until chocolate melts and is smooth. Remove from heat. In a small bowl, combine pumpkin seeds, dried fruit and melted chocolate. Spread onto a baking sheet with parchment paper. Allow to cool to room temperature and cut into squares.
10 large marshmallows
10 pretzel sticks (have extra pretzels on hand because they will break!)
1/4 cup powdered sugar
1/2 tsp. rice milk
Insert pretzel sticks into one end of marshmallow. Set aside. Mix powdered sugar and milk to make a paste. (You may need to add more powdered sugar or more milk to reach a sticky consistency.) Roll marshmallows in icing "glue" and then roll in sprinkles.
2 Tbsp. dairy-free margarine
3 Tbsp. brown sugar
1 tsp. ground cinnamon
Pinch of salt
4 cups air-popped popcorn
Preheat oven to 275 degrees F. Cover baking sheet with parchment paper. Put popcorn in a medium-sized bowl. Heat margarine and honey until mixture is thinned. Add spices and salt and mix. Slowly drizzle honey-brown sugar mixture on top of popcorn, shaking to evenly distribute sauce. Pour onto baking sheet and cook 5 minutes. Remove from oven; let cool.