Dessert "Charcuterie" Board

Level: Easy
Total: 2 hr (includes setting and chilling times)
Active: 1 hr
Yield: 8 to 10 servings
Nutrition Info
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

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Chocolate Salami:

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

Confetti Cream Cheese Dip:

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

Peanut Butter Crispy Rice Squares:

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

Dessert Board:

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

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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.