Holiday Treats from the IMU Fiber Crew!

Your friends at IMU Fiber share their favorite holiday dessert recipes.

Want to share yours? Email it to us at through December 20.
We’ll post it to our website and choose a few to post on Facebook, too!

Reindeer Poop
Skye McBroom, Network Engineer

-Corn Pops Cereal
-Peanut Butter
-Chocolate Chips
-Cocoa Powder
-Powdered Sugar

Melt chocolate chips and peanut butter together on the stove top. Turn off heat, stir in cereal. Put the coated corn pops into a bag; add powdered sugar and cocoa powder mix to the bag. Shake the bag thoroughly until the cereal is coated well. Let it cool and enjoy!

**You can also make snowman poop by omitting the cocoa powder and using more powdered sugar instead!**

Caramel Pecan Turtle Bars
Dylan Michelsen, Tier 2 Tech Support Specialist

Crust Ingredients:
-½ cup flour
-½ cup brown sugar
-2 tablespoons cornstarch
-¼ cup butter
-½ cup chopped pecans

Filling ingredients:
-25 Werther’s original chewy caramels
-2 tablespoons butter
-2 tablespoons heavy cream
-2 tablespoons light corn syrup.
-½ cup semi sweet chocolate chips

Preheat oven to 350 degrees. Mix flour, brown sugar, and cornstarch in a large bowl. Add butter and pecans. Press into a foil lined pan that has been sprayed with cooking spray and bake for 11-13 minutes or until the crust is lightly browned.

Heat unwrapped caramels, butter, cream, and corn syrup on the stovetop, or in the microwave for 1-2 minutes until mixture is smooth. Spread over baked crust and bake for another 11-13 minutes or until caramel starts to bubble. Remove from the oven and sprinkle on chocolate chips; once chocolate melts spread out across caramel. Refrigerate for 2 hours and serve.

Grandma’s Pumpkin Bars
Chris DesPlanques, IMU General Manager

-1 cup oil
-1 cup brown sugar
-1 cup sugar
-4 eggs
-2 cups pumpkin
-½ tsp nutmeg
-½ tsp sugar
-½ tsp cloves
-2 tsp cinnamon
-1 tsp salt, optional
-2 cups flour

Preheat oven to 350 degrees. Mix oil and sugars until blended. Add remaining ingredients except flour and mix. Gradually stir in flour. Pour into jelly roll pan and bake 25-30 minutes. Cool on wire rack.

-1 (8 oz) package cream cheese, softened
-¼ cup butter, softened
-2 tsp milk
-1 tsp vanilla
-4 cups powdered sugar

Beat together all ingredients except powdered sugar until smooth. Gradually stir in powdered sugar until desired consistency is reached. Spread on cooled pumpkin bars and serve.

Easy Oreo Truffles
Eric Lane, Lead Field Technician

-38 Oreo cookies
-8 oz cream cheese at room temperature
-1 cup chocolate melting wafers or candy coating
-1 cup white chocolate melting wafers or candy coating

Place Oreo cookies in a food processor. Pulse until they are fine cookie crumbs. Using a stand or hand mixer, beat cream cheese until smooth, about 1 minute. Add cookie crumbs and mix until well combined. Roll the Oreo mixture into small balls and place on a baking sheet or tray that has been lined with parchment paper or wax paper. Place in freezer for about 15 minutes.

Place the chocolate and white chocolate wafers/coatings in separate, small microwave safe bowls. Melt each according to instructions on packaging. Both may also be melted on the stovetop.
Remove the balls from the freezer and dip into the melted chocolates, making sure they’re completely covered. I like to use a fork to shake off the excess chocolate off. Place the dipped balls back on the baking tray with parchment paper or wax paper. Decorate with a drizzle of chocolate, additional crushed Oreos, sprinkles, crushed peppermint, or crushed nuts, if desired.

Place sheet in the refrigerator and chill for at least an hour. Store in the fridge in an airtight container.

Caramel Coated Popcorn
Kurt Ripperger, Fiber Superintendent

-10 cups popped popcorn (⅓ cup unpopped)
-1 cup butter (sweet cream salted)
-1 cup light brown sugar
-2 tsp. vanilla
-1/2 tsp. baking soda


  • Make popcorn.
  • Salt popcorn and set aside.
  • Melt 1 cup of butter in a medium saucepan over medium heat.
  • Add 1 cup of brown sugar and stir until thoroughly mixed.
  • Stirring continuously, bring the butter and sugar mixture up to a boil on medium heat.
  • When it reaches a boil allow it to cook for 5 minutes without stirring on medium heat.
  • Add the 2 tsp. of vanilla at the 4 minute mark and stir to mix.
  • Continue to boil for one additional minute and then add the 1/2 teaspoon of baking soda.
  • Drizzle the caramel mixture over the popcorn. Use a spoon to gently fold the popcorn with the mixture until the kernels are all covered.
  • Pour the popcorn out onto a cookie sheet covered with aluminum foil or a silpat liner.
  • Let the popcorn cool and serve!