April 20, 2024

Canadiannpizza

Cooking Is My World

Halloween Candy Charcuterie Board {Sweet + Spooky!}

A filled halloween candy charcuterie board.

This customizable Halloween Candy Charcuterie Board is perfect for this spooky season. It includes bonus recipes for the included treats!

Take your Halloween festivities to the next level with this Halloween Candy Charcuterie Board. It’s filled with spooky treats and sweets, perfect for all of your witches and goblins! Try our Halloween Charcuterie Board for more ghoulish fun!

Halloween candy charcuterie board filled with nutter butter ghosts, candy, and fruit.

Party Perfect

A Halloween Candy Charcuterie Board is a fun way to snack all October long!

Whether it’s a pre-party earlier in the month, or a gathering on All Hallow’s Eve, these munchies are spooky and perfect and so easy to customize for who you are serving.

This board can be so versatile, but we’ve included some recipes and ideas to help you get started.

One thing I like to focus on is the colors. The main Halloween colors include black, purple, orange, and bright green. I definitely try to incorporate these!

Different treats and sweets for filling the Halloween candy charcuterie board.

Start with a base

The first thing you need to do is set up the board:

  • To build this Halloween board, choose your base tray, board, or container.
  • Next, place an odd number of bowls on the board (spaced out and staggered) to allow for room in between for placing items.

Make your Halloween Candy Charcuterie Board versatile and use different Halloween colors, flavors, and textures. We’ve included recipes for the devilishly delicious treats included on our board!

Nutter butter ghosts on a baking tray for the halloween charcuterie board.

NUTTER BUTTER GHOSTS

PREP. Melt the almond bark per the package instructions.

COAT. 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.

DECORATE. 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.

Dipped pretzels and mummy pretzels for the halloween candy charcuterie board.

DIPPED PRETZELS AND MUMMY PRETZELS

PREP. Melt almond bark per package instructions.

SPRINKLED PRETZELS. 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.

MUMMY PRETZELS. For the mummies, place the pretzel stick in the melted almond bark. Remove it with a fork and let excess almond bark drip from the pretzel.

  • Place the 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.
Salted chocolate mandarin orange slices for the halloween candy charcuterie board.

SALTED CHOCOLATE MANDARIN ORANGES

PREP. Melt the candy/chips per package instructions.

CHOCOLATE. Dip the orange segments halfway into the chocolate and lay on a parchment or wax paper-lined pan.

GARNISH + CHILL! 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.

Making rice crispy monsters for the halloween candy charcuterie board.

More Treat Suggestions

Halloween-themed treats. Some of the larger items on the board can include your favorite holiday treat. Buy premade cookies like Orange Halloween Oreos or choose a couple of fun recipes like these to add:

Favorite Halloween candy. For some sweet and creepy snacking fun, add in Halloween gummy candy like gummy worms, gummy body parts, gummy bats and ghosts, etc.

Some of our favorite Halloween candies include Ghost Marshmallow Peeps, Candy Corn (regular and pumpkins), lollipops, Swedish Fish, black and red licorice, Peach Rings, and Monster Suckers.

Halloween chocolate candies. Reese’s Pumpkins are a Halloween classic. Other tasty chocolate treats include chocolate skulls, chocolate bats, Halloween foiled chocolate balls, Halloween M&M’s, and snack-size Halloween candy bars like Twix, Kit Kats, or Snickers.

Halloween toys can be used to decorate the Halloween Candy Board as well as double as a non-edible party favor that the kids can take. 

  • plastic spider rings
  • skeleton hands
  • ping pong eyeballs
  • vampire’s teeth
Filling the halloween candy charcuterie board with snacks and treats.

Charcuterie Tips

The board. Use any flat board or tray large enough to hold the desired amount of sweets. I find fun Halloween platters at TJ Maxx, Marshalls, Walmart, and even the Dollar Store. 

Grouping snacks. Some treats can be set out individually on the board while other, smaller items, should be placed together in small bowls.

Building the board. Add any bowls of candy first. Then place groups of larger items, like cookies or cupcakes, onto the tray. Finally, fill in the gaps with smaller treats. 

Don’t set out your entire stash! Only place a few of each item on the board and have extras in the kitchen. Refill the board as needed. 

Serving tips. Be sure to provide spoons or tongs for items that don’t have wrappers. You can often find Halloween-themed serving spoons and tongs. 

Provide Halloween-themed plates and napkins near the charcuterie board. 

Halloween Party Activities and Decorations:

A filled halloween candy charcuterie board.

For more Halloween Recipes

Course Appetizer

Cuisine American

Prep Time 30 minutes

Total Time 30 minutes

Servings 12 people

Author Lil’ Luna

  • 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.

Dipped Pretzels and Pretzel Mummies

Salted Chocolate Mandarin Orange Slices

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.