How to Make a Holiday Dessert Board

Christmas just around the corner, chances are your tree is up and all lit up like the Rockefeller tree, Christmas tunes are playing, and all of the holiday festivites are in full swing! Whether you’re hosting or attending a gatherings this holiday season, creating a dessert board is a innovative way to share your favorite treats (homemade, store-bought or gifted to you) with family and friends. I’m sharing a few simple tips for building your own this holiday season.

Choose a Board 

Take stock of what platters and trays you have on hand and decide what will work best displaying your treats. If you don’t have any great options, here are a few I recommend: 

+ Serving Plank
+Marble Serving Board
+Cake Stand
+Wood Serving Platter

TIP: It’s recommend a board or dish with no raised edges. It’s easier to arrange ingredients on a flat surface.

Building Your Board

Gather Your Desserts 

Get creative with the treats you want to include on your board. It can be an assortment of cookies or a variety of your favorite festive desserts.

Here’s my list:

+ Granny Great’s Cutout Cookies
+ Peppermint Bark
+ Candy Canes (duh!)
+ Candy Ribbons (for a pop of color)
+ Ginger Molasses Cookies
+ Chocolate Covered Pretzels
+Candied Pecans
+ Biscotti
+ Wrapped Caramels
+Peppermint Fudge


Depending on the size of your board, start by placing 1-3 small bowls for wrapped or smaller candy. Not only do these small bowls add height and color to your board, but they also serve as an anchor you can arrange other ingredients around. 


Cut out small pieces of wax paper for where sticky candy or crumbly cookies will be placed. This will make for easier cleanup later! 


Rather than piling ingredients on top of each other, start with flat ingredients, like cookies and pretzels, and fan them out across different areas on the board. Then fill in the gaps with smaller candies and cookies. If you’re running out of room, place items like candy canes and lollipops in your small bowls or in cups next to the board. 

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