Dessert Charcuterie Board (using leftover Halloween Candy) (Edit recipe)

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If you have a ton of leftover Halloween candy and don't know what to do with it, put together this Dessert Charcuterie board the next time you are entertaining. I make this for Thanksgiving, Friendsgiving, Christmas dinners and it's always a hit! All you need is a variety of chocolate, dried fruit & nuts, cheeses, fresh fruit, dips/ spreads/ nut butters, and something to dip (holiday crackers, pretzels, rolled wafers, etc.). It is incredibly easy to put together and is the perfect last-minute holiday dessert idea.

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PREP TIME

15 minutes

COOK TIME

—

INGREDIENTS

Serves: 4-6

Ingredients

Dips, Nut Butters & Spreads

0.25 cup Fig Butter, Trader Joe's
0.25 cup Almond Butter
0.25 cup

Cheese

1 whole Cranberry Pistachio cheese, or any soft cheese such as Boursin, Brie or Goat Cheese

Fresh fruit

1 cup Organic Raspberries
2 whole Kiwi, halved
0.5 Orange, cut into quarters or segments
0.5 Fuji Apple, sliced, use your favorite variety
0.5 Granny Smith Apple, sliced
0.25 cup fresh Cranberries
0.5 Pomegranate

Chocolate

7 - 8 Reese's Milk Chocolate Peanut Butter Cups
0.5 cup Granola, use your favorite kind
3 - 4 Ferrero Rocher chocolate
5 - 6 Hershey's Chocolate
0.5 White Chocolate, broken into pieces
0.5 Milk Chocolate Bar, broken into pieces
1 - 2 Tbsp Smarties, or M&Ms

Cookies & Crackers for dipping

5 - 6 Chocolate Hazelnut Crème filled Wafers
3 - 4 Graham Crackers
1 - 2 Stroopwafel, broken into quarters, or use mini ones
5 - 6 Shortbread cookies, or any sugar cookies
0.5 cup Saltine Crackers, I liked the holiday shaped/themed ones
0.5 cup Cinnamon Sugar Pita Chips

Dried Fruit & Nuts

0.25 cup Roasted and Salted Pistachios

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

On a large board, place your bowls with dips, nut butters and spreads first. I added Fig butter, Almond butter and Chocolate Ganache.
Next add your cheese - Aim for soft cheeses such as Boursin, Brie, Goat cheese. I added a Vegan Cranberry Pistachio double crème cashew cheese.
Then start placing all the other ingredients around the bowls while creating a visually appealing and colorful palette.
For Fresh fruit, I added Raspberries, Kiwi (halved), Orange (cut into quarters), Red & Green Apple (cut into slices), Cranberries and Pomegranate. Aim for fruit that will add color to your board. I went with orange, green, and red-colored fruits which add a holiday vibe.
For Chocolate, I added Reese's Peanut butter cups, Rawcology Chocolate Grain-free Granola, Ferrero Rocher chocolates, Hershey's Chocolate, White Chocolate bar (broken into pieces), Milk Chocolate with Almonds and Smarties Candy coated Milk Chocolate. Aim for some individually wrapped chocolates, chocolate bars broken into pieces, chocolates with texture (nuts, rice crispies, wafer), granola, and colorful candies (M&Ms/ Smarties).
For dipping, I added Pirouline Chocolate Hazelnut crème filled rolled wafers, Graham crackers, Stroopwafels (broken into quarters), Honey Almond cookies, Holiday crackers and Cinnamon Sugar pita chips.
For nuts, I added Pistachios. Nuts are an excellent way to fill in the holes on your board. Aim for some salted nuts and some candied nuts.

Notes

Tips for building a beautiful Charcuterie board: 1. Place smaller items in a pile to create height instead of laying them flat (for example; strawberries). If items cannot be stacked (for example; blueberries), place them in smaller dishes or bowls. 2. Most importantly, aim for variety - include something salty, some fresh fruit, dried fruit & nuts, cheese, jams, nut butter & spreads to dip and items such as cookies and crackers to dip.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	708
Fat:	21 g
Carbohydrates:	123 g
Protein:	11 g
Cholesterol:	0 g
Sodium:	336 mg
Fiber:	5 g
Sugars:	16 g
Sugar Alcohol:	0 g
Calculated for total recipe.