Ingredients:

  • 1 cup chocolate hazelnut spread
  • 1 cup cream cheese frosting
  • 1/2 cup honey
  • 12 oz butter cookies
  • 8 oz chocolate-covered pretzels
  • 6 oz wafer cookies
  • 1/2 cup roasted salted almonds
  • 1 pint fresh strawberries, hulled
  • 1 cup blueberries
  • 2 medium Granny Smith apples, sliced
  • 1 bunch seedless green grapes
  • 8 oz mini marshmallows
  • 6 oz dark chocolate chunks
  • 4 oz candy-coated chocolates

Instructions:

  1. Place ramekins on the board in a triangular pattern to create visual balance. Fill one with chocolate hazelnut spread and another with cream cheese frosting to act as the hubs of the platter.
  2. Create 'rivers' of fruit and cookies by piling strawberries and blueberries in curved lines flowing from the bowls, then overlapping butter cookies and pretzels along those lines.
  3. Fill the remaining gaps and holes on the board with roasted salted almonds, mini marshmallows, dark chocolate chunks, and candy-coated chocolates to ensure a lush, overflowing appearance.
  4. Arrange apple slices and green grapes in clusters around the primary anchors and finish by drizzling honey over the fruit sections.