Fall Dessert Charcuterie Board
This fall dessert charcuterie board features apple slices, caramel corn, mandarin orange "pumpkins" and nutter butter "acorns" to make a fun autumn snack or dessert kids will love!
Servings: 8 people
Equipment
- Small bowls
- Medium bowl
- Paring knife
- Butter knife
Ingredients
- 3 cups caramel corn make your own caramel corn
- 2 bags M&Ms or Reese's Pieces
- 1 bag mixed autumn candy corn
- 8-10 mandarin oranges
- 10 mini thin pretzel sticks
- 1 celery stalk
- 1 cup Colby jack cheese cubes
- 4 oz. sliced block mozzarella cheese
- 10 Nutter Butters
- 1 tub chocolate frosting
- Chocolate sprinkles
- 1-2 large red apples
- 1-2 large green apples
- 1/2 cup caramel apple dip or make homemade apple dip
Instructions
- Make the popcorn mixture by combining popcorn, ¼ of the candy corn and ½ of the red/orange/yellow/brown M&Ms or Reece’s Pieces.
- Make the pumpkins by peeling the oranges and slicing the celery into thin 1 inch strips. Put the celery into the top of the orange to make a pumpkin stem.
- Make the acorns by cutting the Nutter Butter cookies in half. Using a butter knife, frost the top third of the cookie (front, top and sides but not the back). Then dip the frosted part of the cookie into a bowl of sprinkles. Cut the pretzels in small pieces and place a stem on top of the frosted cookie.
- Slice the apples. Add the caramel dip into a small dipping bowl.
- Slice the cheese or cut into cubes.
- Assemble your board by first placing the bowl of popcorn, bowl of caramel dip, orange pumpkins, acorns and cheese on it. Fill in the empty spots with M&Ms, candy corn and candy pumpkins.
Notes
This charcuterie board makes appetizer portions for 6-8 people. This recipe is easy to double if you need more for a larger board/larger group of people.
Make sure not to frost the back of the Nutter Butter cookies as they will make a mess on your board.
