Dessert Charcuterie Board | Nik Snacks #SpringSweetsWeek

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine.

A Dessert Charcuterie Board is the perfect thing to make for a small, intimate gathering or a party of one. You can fix it to encompass a theme and make sure there is something for everyone. This post is meant to inspire creativity moreso than to be a guideline for how to assemble a dessert charcuterie board. 



Charcuterie is the art of preparing and assembling cured meats and meat products. Charcuterie is a branch of cooking involving prepared meats, such as ham, sausage, bacon, confit, or other pork products. The word is French and it translates to "pork-butcher shop." While the French translation refers to pork, modern charcuterie boards include other types of food like pate, cheese, crackers, fruit and nuts. Because this is America, we have taken this delicate French concept and turned it upside down and extended the boundaries of boards and what charcuterie actually means.


Charcuterie is pronounced "shahr-ku-tuh-ree"(char·cu·te·rie) /ˌSHärˈko͞odərē/  But you may have heard char-cutie, shar-cootie, shark coochie, jarcuterie — all fun ways to butcher and maim the pronunciation of this trendy food display. 


Charcuterie boards have become so popular that people have taken the idea and run to the hills with it! Dessert charcuterie boards are arranged in the same smorgasbord style but with sweets treats instead of meats and cheese. I am a firm believer that you can have any type of board you wish, but in order to call it a charcuterie board, you have to have actual charcuterie on it. There is no such thing as a hot chocolate, candy, vegetable or pancake charcuterie board. Everything else is either crudité, a platter, a plain ol’ board or a lie.


Click the video below to watch me assemble the Dessert Charcuterie Board you see in the photos of this post.

I am not an expert, but I've taken a few online tutorial classes for fun during the pandemic to pick up that you should place bowls or cups down first and then you can fill in the rest. I used a pizza pan from Dollar Tree as my board and a mix of candy, fruit and homemade items for my charcuterie accompaniments. You can draw out your board design first or you can be like me and do trial and error until you get it right. Remember: You want a mix of colors, textures, flavors and designs for your board. I added fun paper straws as skewers as well as used swizzle sticks for fruit and cake skewers. The sky is the limit when you are assembling your own board.

Here is a list of everything I included on this board: 

  • Blood oranges 
  • Strawberries
  • Blueberries
  • Mandarin oranges
  • Navel oranges
  • Kumquats
  • White chocolate chips
  • Marshmallows
  • Raisins
  • Lemon Pound Cake
  • Billionaire's Bacon
  • Lime Curd


Essentially, it's spicy candied bacon. Sprinkled with Dixie Crystals brown sugar and cayenne pepper, thick-cut bacon is cooked and caramelized until it's dark golden brown and then hit with a glaze of jelly or jam to gild the lily and make it over the top delicious. Candied bacon goes with everything, so no one will be upset to see long, large strips of bacon on a dessert platter. As a matter of fact, they will probably thank you.

The Raw and The Cooked; Bacon

Add cookies, brownies, wrapped gold chocolate coins, jelly beans, shards of chocolate bars, lollipops, gummy bears, pie crust pieces, caramel sauce, chocolate ganache, French macarons or anything else you want to make it your own.

BUT WAIT! THERE'S MORE! Don't forget to click here to enter the sweepstakes to win $100s of dollars worth of prizes from our #SpringSweetsWeek sponsors. For more inspiration for your own spring sweets creations, visit more than two dozen bloggers sharing their sweet creations this week too.

Tuesday #SpringSweetsWeek Recipes

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Dessert Charcuterie Board

Dessert Charcuterie Board

Yield: 12
Author: Nikki Miller-Ka of Nik Snacks


Billionaire's Bacon
  • 1 pound thick-cut bacon (about 10-12 slices)
  • 1/2 cup packed Dixie Crystals light or dark brown sugar
  • 1/4 teaspoon cayenne pepper
  • 2 Tbsp grape jelly
Lime Curd
  • 1 cup Dixie Crystals granulated sugar
  • ¼ cup butter
  • ¾ cup fresh lime juice
  • 1 tablespoon lime zest
  • 2 eggs, beaten


Billionaire's Bacon
  1. Arrange the baking rack in the center of the oven and preheat to 350°F. Line a rimmed baking sheet with parchment paper or aluminum foil.
  2. Lay each bacon sheet on the prepared baking sheet and arrange close together in a single layer, making sure the slices do not overlap.
  3. Sprinkle the brown sugar evenly over each slice of bacon. Repeat with the cayenne pepper,
  4. Bake for 15-20 minutes and bake until the bacon is deeply caramelized, and the fat is rendered.
  5. Remove the bacon from the oven, pour off the melted bacon fat. Brush each bacon slice with the grape jelly. Set aside until the sugar sets slightly, about 1 minute. Cool for 5 minutes before serving. Use tongs to transfer the slices to a clean plate.
Lime Curd
  1. Place the sugar, butter, lime juice, lime zest in a saucepan over medium-high heat. Stir until butter melts. Mix 2 tablespoons hot lime mixture into the blended eggs and stir to blend.
  2. Reduce heat to medium and slowly whisk egg mixture into the lime mixture. Continue whisking until lime mixture thickens and coats the back of a spoon.
  3. Strain the mixture through a fine-mesh sieve into a small bowl, pushing it through with a rubber spatula. Press plastic wrap directly onto the surface to prevent a skin from forming; let cool to room temperature. Cover and refrigerate until completely set, at least 4 hours and up to 5 days.
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Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Door County Coffee & Tea Co., Circulon,  Melissa’s Produce, Taylor and Colledge, and Nairn’s for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older.   All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6)  winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.

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About the author

Nikki Miller-Ka

Nikki Miller-Ka

Ms. Miller-Ka is a classically trained chef with a BA in English from East Carolina University and a Culinary Arts Associate Degree from Le Cordon Bleu-Miami.

Formerly, she’s worked as a researcher, an editorial assistant, reporter and guest blogger for various publications and outlets in the Southeast. She has also worked as a catering chef, a pastry chef, a butcher, a baker, and a biscuit-maker. Presently, she is a food editor, freelance food writer, and a tour guide for Taste Carolina Gourmet Food Tours.

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  1. This will be so fun for my son's grad party with his friends.

  2. I'm pretty sure that if was good for one, I'd eat the whole pound of that candied bacon

  3. How fun is this? I would love to serve this at a holiday gathering.

  4. I'm really bad at this! Your tutorial is so helpful!!! And that bacon! Oh my.

  5. Oh my goodness. This looks delicious! I have never tried to make a dessert board but you can bet I will now for sure.

  6. Great job on this board! I love you added bacon!


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