June 22, 2026
URL: https://www.duncanhines.com/recipes/peeps/peeps-giant-easter-dessert-charcuterie-board-9708
- Prep time 60 minutes
- Total time 120 minutes
- Servings 24
Ingredients
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MINI BROWNIES:
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PAM® Original No-Stick Cooking Spray
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1 pkg (18.3 oz each) Duncan Hines® Chewy Fudge Brownie Mix
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2 egg
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1/2 cup vegetable oil
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1/4 cup water
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STRAWBERRY CAKE:
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1 pkg (15.25 oz each) Duncan Hines® Signature Strawberry Supreme Cake Mix
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3 eggs
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1 cup water
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1/2 cup vegetable oil
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CAKE TRUFFLES:
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1 container (16 oz each) Duncan Hines® Classic Vanilla Creamy Home-Style Frosting, divided
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1 pkg (12 oz each) semisweet chocolate chips
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1 teaspoon vegetable oil
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rainbow sprinkles
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FRUIT DIP:
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4 ounces cream cheese, softened
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1 pound fresh strawberries
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1 pound seedless grapes
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2 bags (1 oz) Angie's BOOMCHICKAPOP® Sweet and Salty Kettle Corn
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2 cups pretzels
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1 pkg (10 oz each) candy-coated chocolate pieces
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1 pkg (10 oz each) jelly beans
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1 pkg (18 oz each) mini candy coated chocolate Easter eggs
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2 pkgs (10 count) PEEPS® Marshmallow Chicks
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2 pkgs (10 count) PEEPS® Marshmallow Bunnies
Nutrition Information
727 calories, 108g carbs
Directions
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Step one
BROWNIES: Preheat oven to 350°F. Spray 24-cup mini muffin pan with cooking spray. Stir together brownie mix, 2 eggs, 1/2-cup oil and 1/4-cup water until blended, about 50 strokes. Divide evenly into mini muffin pan. Bake 20 minutes. Cool 10 minutes, remove from pan and cool completely on wire rack.
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Step two
STRAWBERRY CAKE: Line 24-cup mini muffin pan with paper liners. Spray 9x13-inch pan with cooking spray. Beat cake mix, 3 eggs, 1 cup water and 1/3-cup vegetable oil in a large bowl with an electric mixer until blended, about 30 seconds. Beat on medium speed 2 minutes.
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Step three
Divide half of the cake batter evenly into mini muffin cups, filling about 3/4ths full. Pour remaining batter into 9x13-inch pan. Bake 14 to 17 minutes, until toothpick inserted in centers comes out clean. Cool completely.
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Step four
CAKE TRUFFLES: Break cooled 9x13-inch cake into large pieces, place in large bowl and stir in 1/2-cup frosting. Roll into balls, place on waxed paper-lined baking sheet. Freeze until firm, about 30 minutes.
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Step five
Pour chocolate chips and 1 teaspoon oil into a large microwave-safe bowl. Microwave 30 seconds. Stir and continue microwaving in 15-second increments until melted; stir until smooth.
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Step six
Dip frozen strawberry cake truffles in melted chocolate. Lift with a fork and tap gently to let excess drip off. Place on baking sheet. Decorate with sprinkles. Freeze 10 minutes, until chocolate is set.
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Step seven
FRUIT DIP: Stir together 1/3-cup frosting and cream cheese until well blended. Frost mini strawberry cupcakes with remaining vanilla frosting.
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Step eight
Build and style dessert charcuterie board with fresh fruit and cream cheese dip, mini brownies, mini cupcakes, cake truffles, candy, kettle corn, pretzels and PEEPS® Marshmallow Chicks and Bunnies. Replenish Easter dessert board as needed.