dessert charcuterie board

Desserts

Dessert Charcuterie Board

This dessert “charcuterie” board is a treats lover’s dream. It’s packed with chocolate salami, rainbow confetti cream cheese dip, peanut butter crispy rice squares, cookies, cupcakes and much more. There’s something for everyone and it’s a fun way to up your party game in a big way.

Ingredients

4 1/2 ounces semisweet chocolate, chopped
4 tablespoons (1/2 stick) unsalted butter, at room temperature
1/4 cup granulated sugar
1 tablespoon unsweetened cocoa powder
one 5.3-ounce box shortbread cookies, roughly chopped
1/4 cup sliced almonds
1/4 cup walnut halves, roughly chopped
2 tablespoons confectioners’ sugar
4 ounces cream cheese
1/2 cup heavy cream
1/4 cup confectioners’ sugar
1 teaspoon vanilla bean paste
1/2 cup rainbow sprinkles, plus more for garnish
4 tablespoons (1/2 stick) unsalted butter
3 tablespoons creamy peanut butter
8 ounces mini marshmallows
5 cups rice cereal
1/3 cup mini chocolate chips
3 1/2 ounces chocolate-covered almonds
24 mini vanilla cupcakes
two 5.3-ounce boxes shortbread cookie sticks
16 lofthouse-style sugar cookies
7 ounces chocolate-covered pretzels
12 ounces green grapes, snipped into clusters
8 ounces strawberries, stems intact, halved
1 pint blackberries
1 pint raspberries
rainbow sprinkles, for serving, optional

Directions

For the chocolate salami: Microwave the chocolate in a medium microwave-safe bowl in 30-second intervals, stirring in between each, until completely melted and smooth, about 3 minutes.
Cream together the butter and granulated sugar in a separate medium bowl with an electric mixer until smooth, about 3 minutes. Beat in the melted chocolate and cocoa powder, scraping the bowl as needed, until thoroughly combined. Stir in the shortbread, almonds and walnuts. Transfer the chocolate mixture to a large piece of plastic wrap and shape into a log about 2 inches in diameter and 8 inches long. Roll until the log is completely covered in plastic and refrigerate until firm, about 1 hour.
When ready to serve, remove the chocolate salami from the plastic wrap and dust with the confectioners' sugar. Slice off thin pieces (some will chunk off) and set aside until ready to serve.
For the confetti cream cheese dip: Add the cream cheese, heavy cream, confectioners’ sugar and vanilla to a stand mixer fitted with the whisk attachment and whisk on medium high until stiff peaks form, 1 to 2 minutes. Fold in the sprinkles and chill until ready to serve.
For the peanut butter crispy rice squares: Line an 8-inch square baking dish with parchment, allowing 1-inch wings to hang over the edges; set aside.
Melt the butter and peanut butter in a large pot over medium heat. Add the marshmallows and cook, stirring, until the marshmallows are melted and smooth. Remove from the heat and stir in the cereal with a large rubber spatula.
Pour the mixture into the prepared baking dish, using the spatula to spread it out evenly. Place a piece of parchment on top and use your hands and the parchment to press the mixture down very firmly. Top with the chocolate chips. Let the mixture firm up at room temperature, about 1 hour.
Use the parchment overhang to remove the treat from the pan, then cut into 36 squares. Set aside until ready to serve.
For the dessert board: Arrange the chocolate salami log, slices and crumbles on a large board. Transfer the confetti cream cheese dip to a small ramekin or bowl, garnish with more sprinkles and place on the board. Arrange the peanut butter crispy rice squares on the board. Place the chocolate-covered almonds in a small ramekin or bowl and add to the board. Fill in with the cupcakes, shortbread cookies, Lofthouse-style sugar cookies, chocolate-covered pretzels, grapes, strawberries, blackberries and raspberries. Garnish with more sprinkles around the board, if desired.