party food

This dessert “charcuterie” board trades meats and cheeses for sweet treats, and it’s easier to put together than you might think!

I recently created an article for Food Network about one of my new obsessions: Dessert Boards! These bountiful arrangements are inspired by charcuterie boards. Instead of meats, cheeses, and savory fare, these boards offer an array of sweet things. I’ve done my best to demystify the process with ingredients that need little prep work. I’ve also included tips on how to arrange your spread with style.

The Right Stuff.

I’m talking about ingredients! The fillers for your pretty dessert board will begin at the grocery store with some smart shopping. I personally enjoy using striped wafer cookies and cute waffle pretzels. Not only are they tasty, but they’re pretty cool to look at!

Use some of those store-bought items to make low-prep desserts that will truly make for a pretty dessert board. You’ll find instructions for marbled strawberries, dip-dyed marshmallows, frosted brownie bites, and more in the article. All are quick fixes, but if you need more ideas, then 3 Ingredient Peanut Butter Fudge and 3 Ingredient Chocolate-Peanut Butter Marshmallow Candy are ideal for saving time. They’ll also make it so easy to fill up a board because both make big batches!

The right arrangement and placement can make ordinary ingredients extraordinary! These yogurt-covered pretzels look kind of plain in the container, but fan them around a bowl and they almost look like flower petals. I’ve laid out all of my tips and tricks using line, shape, and symmetry. My best tip? Tile, tile, tile! Cookies, donuts, graham crackers, chocolate squares – they all lend themselves well to being tiled like dominos and create lovely repeating patterns.

You’ll find every detail covered in this article – from choosing a board, to shopping smart for ready-made items, to composing an eye-pleasing spread. It’s absolutely brimming with the best info I could gather with DIYs, and loads more how-to pictures. Find it at this link on FoodNetwork.com.

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