Sweeten Up Your Charcuterie Board with These 5 Delicious Desserts

Chocolate Covered Strawberries

• 1 pint fresh strawberries

• 6 ounces semisweet chocolate chips

• 2 tablespoons unsalted butter

• 1 tablespoon light corn syrup

Instructions:

1. Wash the strawberries and pat them dry with paper towels.

2. Melt the chocolate, butter, and corn syrup in a double boiler or in the microwave, stirring until smooth.

3. Dip the strawberries in the chocolate mixture and place them on a baking sheet lined with wax paper.

4. Let the chocolate-covered strawberries cool until the chocolate is set.

5. Serve and enjoy!

   Mini Cheesecakes

• 12 vanilla wafer cookies

• 2 packages (8 ounces each) cream cheese, softened

• 3/4 cup granulated sugar

• 2 eggs

• 1 teaspoon vanilla extract

• Fresh fruit or whipped cream, for garnish (optional)

Instructions:

1. Preheat the oven to 325°F.

2. Line a muffin tin with 12 paper liners and place a vanilla wafer in the bottom of each liner.

3. In a large bowl, beat the cream cheese and sugar until smooth.

4. Add the eggs and vanilla extract, and beat until well combined.

5. Pour the cheesecake batter into the muffin cups, filling each one about 2/3 full.

6. Bake for 20-25 minutes, or until the cheesecakes are set.

7. Let the cheesecakes cool to room temperature, then refrigerate for at least 2 hours or until firm.

8. Top with fresh fruit or whipped cream, if desired, and serve.

   Peanut Butter Buckeyes

• 1 1/2 cups creamy peanut butter

• 1/2 cup unsalted butter, softened

• 1 teaspoon vanilla extract

• 3 cups powdered sugar

• 1/2 teaspoon salt

• 12 ounces semisweet chocolate chips

• 1 tablespoon vegetable shortening

Instructions:

1. In a large bowl, beat the peanut butter, butter, and vanilla extract until creamy.

2. Gradually add the powdered sugar and salt, and beat until well combined.

3. Shape the peanut butter mixture into 1-inch balls and place them on a baking sheet lined with wax paper.

4. Chill the peanut butter balls in the refrigerator for 30 minutes.

5. Melt the chocolate and shortening in a double boiler or in the microwave, stirring until smooth.

6. Insert a toothpick into each peanut butter ball and dip it into the chocolate, leaving a small circle of peanut butter visible at the top.

7. Place the chocolate-covered peanut butter balls back on the baking sheet and chill until the chocolate is set.

8. Serve and enjoy!

   Fruit Skewers

• Assorted fresh fruit, such as strawberries, pineapple, grapes, and kiwi

• Wooden skewers

Instructions:

1. Wash and dry the fruit.

2. Cut the fruit into bite-sized pieces.

3. Thread the fruit onto wooden skewers in any pattern you like.

4. Serve and enjoy!

Oreo Truffles

• 1 package (36 cookies) Oreos

• 1 package (8 ounces) cream cheese, softened

• 1 package (12 ounces) semisweet chocolate chips

• 1 tablespoon vegetable shortening

Instructions:

Crush the Oreos into fine crumbs using a food processor or by placing them in a plastic bag and using a rolling pin.

1. In a large bowl, beat the cream cheese until smooth.

2. Mix the Oreo crumbs with the cream cheese until well combined.

3. Roll the mixture into 1-inch balls and place them on a baking sheet lined with wax paper.

4. Chill the Oreo balls in the refrigerator for 30 minutes.

5. Melt the chocolate and shortening in a double boiler or in the microwave, stirring until smooth.

6. Dip each Oreo ball into the chocolate using a fork, allowing any excess chocolate to drip off.

7. Place the chocolate-covered Oreo balls back on the baking sheet and chill until the chocolate is set.

8. Serve and enjoy!