This St Patrick’s Day dessert charcuterie board is colorful, a little whimsical, and full of easy sweet treats and salty snacks. Think green candies, chocolate-dipped pretzels, marshmallows, rainbow candies, and chocolate coins.

The Leprechaun design makes it extra festive, turning simple sweets into a centerpiece that feels creative, fun, and totally party-ready.

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Looking for more St. Patrick’s Day treats? You’re going to love these Chocolate Covered Strawberries.

How to Make St. Patrick’s Day Dessert Charcuterie Board

Here are the ingredients you need to make this St. Patrick’s Day dessert board, plus step by step instructions for how to make it.

Ingredients

2/3 cup Rainbow candy-coated raisins
1 cup pretzels
8 pretzel sticks
1/3 cup mini meringue cookies
1/3 cup pumpkin seeds
10-12 green mint candies
1 large red nose candy (or strawberry)
10 rainbow candy stripes
6 large marshmallows
1 tablespoon green chocolate chips or green sprinkles
1/2 cup white chocolate chips for melting + 1/4 cup for the board
2/3 cup cookie coins
3 chocolate coins
Green food coloring, sprinkles

Step by Step Instructions

1. Cover a large board with plastic wrap. Melt the white chocolate chips in the microwave using short pulses, stirring until smooth.

2. Dip each pretzel into the melted chocolate, roll in the green shards, and place on the board. Dip the marshmallows halfway into the chocolate and immediately add sprinkles. Arrange the pretzels and mini meringue cookies in neat rows. Tint the remaining white chocolate green, then drizzle or spoon random stripes over the pretzels and meringues. Refrigerate the board for about 40 minutes to set.

St Patrick’s Day dessert charcuterie board process 1

3. Line a small tray with a napkin and build the leprechaun on the right side of the board. Use green rainbow candy-coated raisins to outline the hat, add a red candy for the nose, and shape the beard with a pretzel. Fill in the coat using soft candies.

St Patrick’s Day dessert charcuterie board process 2

4. Braid the rainbow candy ribbons and place them on the board. Add the pumpkin seeds to a small bowl and set it on the left side. Scatter the chocolate coins and remaining green candies around the board.

St Patrick’s Day dessert charcuterie board process 3

5. Fill in any open spaces with the chocolate-dipped marshmallows, pretzel sticks, green-coated pretzels, meringue cookies, and coin-shaped cookies. Finish by decorating with sugar flowers and a sprinkle of white chocolate chips, especially around the leprechaun’s hat.

St Patrick’s Day dessert charcuterie board process 4

6. Once everything is set and arranged, place the board on your dessert table and serve.

This St Patrick’s Day dessert tray is just as fun to assemble as it is to eat. With sweet treats, crunchy snacks, and plenty of whimsical details, it’s perfect for parties, family gatherings, or a fun celebrating at home.

More St. Patrick’s Day Treats

Print Recipe

St. Patrick’s Day Dessert Charcuterie Board

Create a fun and festive St Patrick’s Day dessert charcuterie board with colorful candies, chocolate-dipped treats, and playful leprechaun details. Perfect for parties and holiday entertaining.

Prep Time10

Down Time40

Total Time50

Course: Dessert, Snack

Servings: 5

Author: Carol

Ingredients

2/3 cup Rainbow candy-coated raisins
1 cup pretzels
8 pretzel sticks
1/3 cup mini meringue cookies
1/3 cup pumpkin seeds
10-12 green mint candies
1 large red nose candy (or strawberry)
10 rainbow candy stripes
6 large marshmallows
1 tablespoon green chocolate chips or green sprinkles
1/2 cup white chocolate chips for melting + 1/4 cup for the board
2/3 cup cookie coins
3 chocolate coins
Green food coloring, sprinkles

Instructions

Cover a large board with plastic wrap. Melt the white chocolate chips in the microwave using short pulses, stirring until smooth.
Dip each pretzel into the melted chocolate, roll in the green shards, and place on the board. Dip the marshmallows halfway into the chocolate and immediately add sprinkles. Arrange the pretzels and mini meringue cookies in neat rows. Tint the remaining white chocolate green, then drizzle or spoon random stripes over the pretzels and meringues. Refrigerate the board for about 40 minutes to set.
Line a small tray with a napkin and build the leprechaun on the right side of the board. Use green rainbow candy-coated raisins to outline the hat, add a red candy for the nose, and shape the beard with a pretzel. Fill in the coat using soft candies.
Braid the rainbow candy ribbons and place them on the board. Add the pumpkin seeds to a small bowl and set it on the left side. Scatter the chocolate coins and remaining green candies around the board.
Fill in any open spaces with the chocolate-dipped marshmallows, pretzel sticks, green-coated pretzels, meringue cookies, and coin-shaped cookies. Finish by decorating with sugar flowers and a sprinkle of white chocolate chips, especially around the leprechaun’s hat.
Once everything is set and arranged, place the board on your dessert table and serve.