Halloween Candy Charcuterie Board Recipe
This customizable Halloween Candy Charcuterie Board is perfect for this spooky season. It includes bonus recipes for the included treats!
Servings: 12 people
Equipment
- To build this Halloween board, choose your base tray, board, or container.
- Place an odd number of bowls on the board (spaced out and staggered) to allow for room in between to place items.
Ingredients
- candy corn
- caramel corn store bought or homemade
- whole peeled mandarin oranges to mimic small pumpkins
- Salted chocolate mandarin orange slices instructions included
- Grapes any flavor or color you desire
- Pretzel mummies instructions included
- Halloween M&Ms or your favorite M&Ms
- candy pumpkins
Nutter Butter Ghosts
- 1 package Nutter Butter cookies
- 12 ounces white almond bark
- mini chocolate chips
Dipped Pretzels and Pretzel Mummies
- Your favorite stick pretzels
- white almond bark
- candy eyes
- Halloween Sprinkles
Salted Chocolate Mandarin Orange Slices
- Mandarin oranges, peeled and segmented
- chocolate candy melts or your favorite dark chocolate chips
- coarse salt optional
Instructions
To Make Nutter Butter Ghosts:
- Melt the almond bark per the package instructions.
- Dip the cookie part far down into the melted almond bark. Or place the entire cookie into the melted almond bark and use a fork to lift the cookie out, allowing the almond bark to drip off.
- Place the coated cookie onto a parchment or wax paper-lined sheet.
- Place two mini chocolate chips for the eyes. For the mouth, place one chip turned upside down onto the front of the cookie.
- Sit at room temperature or chill in the refrigerator to allow the almond bark to harden.
To Make Dipped Pretzels and Mummy Pretzels:
- Melt almond bark per package instructions.
- For the sprinkled pretzel sticks, dip the pretzel into the melted almond bark and let excess almond bark drip off by tapping on the side of the bowl.
- Lay the pretzel on a parchment or wax paper lined sheet.
- Sprinkle with Halloween sprinkles. Allow to harden at room temperature or chill in the refrigerator.
- For the mummies, place the pretzel stick in the melted almond bark, remove with a fork and let excess almond bark drip from the pretzel.
- Place pretzel stick on a parchment or wax paper lined pan. Allow them to harden.
- Once the almond bark has hardened, in a small microwaveable bowl melt 4 oz of white almond bark per package instructions.
- Transfer to a small sandwich bag. Snip off a corner of the bag and drizzle melted almond bark in lines back and forth across the hardened pretzel sticks.
- Place two small candy eyes on the melted almond bark.
- Allow the sticks to sit at room temperature or place them in the refrigerator to chill and harden the almond bark.
To Make Salted Chocolate Mandarin Orange Slices:
- Melt the candy/chips per package instructions.
- Dip the orange segments halfway into the chocolate and lay on a parchment or wax paper-lined pan.
- Sprinkle with coarse salt while the chocolate is still soft.
- Refrigerate to harden the chocolate or if using candy melts it will harden at room temperature.