Fall Dessert Charcuterie Board
Create a Fall Dessert Charcuterie Board made with sweet treats (cake bites, chocolate, cinnamon rolls, and fruit) for a holiday gathering. Served on the 26-inch BIG BOARD.
Ingredients
- 1 cup caramel dip, warm for dipping
- 13 oz mini cinnamon rolls
- 13 oz cheesecake bites
- 13 oz pumpkin cake bites
- 13 oz chocolate cake bites
- 1 pound mini pecan tarts
- 4 cups red grapes
- 2 cups green grapes
- 2 whole pears, garnish
- 2 red pears, cored and sliced
- 2 green apples, cored and sliced
- 2 red apples, cored and sliced
- 4 oz dark chocolate, broke into pieces
Whipped Cream
- 1 cup heavy whipping cream
- ¼ cup creme fraiche
- ¼ cup powdered sugar
- ½ tsp vanilla extract
- Pinch of salt
Equipment
- 1 26-inch food safe BIG BOARD
Instructions
Whip the cream
- In a small bowl, add the heavy whipping cream and whip with a hand mixer until thickened, 3-4 minutes.
- Add the creme friache, powdered sugar, vanilla, and a pinch of salt. Whip again until creamy (not too stiff), and pour into a small pretty bowl for serving.
Assemble the board
- Prepare a large board (we used 26-inch BIG BOARD) and place the whipped cream in the center of the board.
- Fill a second bowl with the warm caramel dip and place on the board.
- Make your own design by laying down the mini cinnamon rolls and cake bites and tarts on the board.
- Place the grapes in 5 or 6 clusters on the board.
- Lay down the whole pears for garnish, and fill in the open areas with the sliced pears and apples. Fill in any open space with the chocolate pieces or other bites (snacks).
Nutrition Facts
Calories: 398kcal, Carbohydrates: 66g, Protein: 4g, Fat: 15g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.2g, Cholesterol: 13mg, Sodium: 453mg, Potassium: 349mg, Fiber: 4g, Sugar: 40g, Vitamin A: 217IU, Vitamin C: 4mg, Calcium: 73mg, Iron: 3mg