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Jump to RecipeThis Hocus Pocus Charcuterie Board proves that Halloween snacks don’t have to be complicated to impress. It’s the perfect mix of spooky and adorable, making your snack table the star of any party. Plus, most elements can be prepped ahead, so you avoid last-minute scrambling in your witch’s hat.
Whether you’re a die-hard Hocus Pocus fan or just love a festive centerpiece, this snack board is customizable with your family’s favorite treats and guaranteed to enchant your guests.
Why You’ll Love This Recipe
- Show-stopping presentation: Sanderson Sisters made out of brie? Yes, please.
- Easy peasy: No oven required—grab store-bought brownies and let the magic happen.
- Kid-approved: Gummies, cookies, pudding, cheese, crackers… basically every snack they beg for.
- Mom win: Assembles quickly yet looks like you spent hours.
Ingredients
Here’s everything you’ll need to conjure this spooky snack board (affiliate links included for easy shopping):
Sanderson Sister Brie Faces
- 3 small wheels brie (4–5 in. each) – Buy brie here
- 3 black olive slices (eyes)
- 6–9 fresh raspberries (lips)
- 2 cups green grapes
- 2 cups blackberries
- 2 cups cubed gouda or white cheddar – Cheddar cubes
- 3 clementines, peeled
- 16–20 salami slices
Book Brownies
- 6 brownie squares (premade) – Brownie bites
- ½ cup black candy melts – Wilton Candy Melts
- 6 candy eyeballs – Candy eyes
Witch’s Cauldron “Dirt” Dip
- ½ cup chocolate pudding or ganache
- 2 Oreos, pulsed
- 4–6 sour gummy worms – Gummy worms
Cheese Broomsticks (~12)
- 12 pretzel sticks – Pretzel rods
- 6 slices Swiss cheese
- 12 chive strands
For Filling the Board
- Assorted round crackers (30–40) – Cracker variety pack
- Prosciutto slices (6–8), rolled with mozzarella
- Extra salami (12–16 slices), folded
- Cornichons/pickle spears (1 cup)
- Pistachios (1 cup)
- Green olives (1 cup)
- Optional: sweet peppers, pomegranate arils, rosemary sprigs
Step-by-Step Instructions
1. Make the Monster Brownies
- Melt black candy melts, transfer to a piping bag, and pipe stitches and swirls across brownies.
- Press one candy eyeball into each.
2. Brew the Cauldron Dip
- Pulse Oreos to crumbs.
- Spoon pudding into a mini cauldron (or ramekin).
- Sprinkle with cookie “dirt,” tuck in gummy worms.
3. Whip Up Cheese Broomsticks
- Cut cheese into 12 rectangles. Snip fringe on one side.
- Wrap around pretzel sticks (fringe down).
- Tie with chive.
4. Build the Sanderson Sisters
- Place three brie wheels on the board.
- Add olive eyes and raspberry lips.
- Winifred: top with ruffled salami hair + green grape collar.
- Mary: blackberry hair + clementine collar.
- Sarah: cheddar/gouda blonde hair + raspberry collar.
5. Fill Out the Board
- Fan out crackers.
- Add brownies, broomsticks, olives, pistachios, prosciutto rolls, cornichons, and extra berries.
- Use rosemary sprigs for a witchy vibe.
Pro Tips & FAQ
- Room temp brie = melty magic. Take it out 30 minutes before serving for the perfect creamy texture.
- Balance the colors. Alternate light and dark clusters so your board looks intentional, not chaotic.
- Work in odd numbers. Three clusters of berries or crackers look more natural than two.
- Board hack: No fancy board? Use a baking sheet lined with parchment paper.
Serving Suggestions
This board pairs perfectly with a crisp dry white wine or a sparkling cider for the kids. Add some pumpkin seed brittle or apple turnovers to round out your Halloween spread.
For easy cleanup, have extra napkins and small plates handy—because everyone will want seconds.
Recommended Equipment
Storage
- Brie & meats: Wrap tightly and refrigerate up to 3 days.
- Brownies: Store airtight at room temperature for 3 days or refrigerated up to 5 days.
- Dip: Refrigerate up to 2 days; add gummy worms just before serving.
- Cheese brooms: Prep up to 24 hours ahead, refrigerate, and add last minute.
- Crackers & nuts: Store separately to keep them crisp.
Final Thoughts
For more festive inspiration, check out our recipes for Pumpkin Seed Brittle, Crumbl Dirt Cake Cookies, and Apple Turnovers.
So grab your cauldron—and maybe your kids to help decorate—and let the spooky snacking begin!
Hocus Pocus Halloween Charcuterie Board
A spooky-fun grazing board inspired by the Sanderson Sisters! This easy Halloween party board features brie “faces” decorated as Winifred, Sarah, and Mary, plus monster book brownies, cheese broomsticks, and a witch’s cauldron dirt dip. Balanced with crackers, meats, fruits, and nuts, it’s the ultimate centerpiece for your Halloween gathering. No baking required—just 30 minutes of creative assembly for a magical (and delicious) display!
Servings: 12
Ingredients
Sanderson Sister Brie Faces
- 3 small wheels brie 4–5 in. each
- 3 black olive slices eyes
- 6 –9 fresh raspberries lips
- 2 cups green grapes necklines/collars
- 2 cups blackberries Mary’s hair
- 2 cups cubed gouda or white cheddar Sarah’s hair
- 3 clementines peeled and segmented (Winifred’s collar)
- 16 –20 salami slices Winifred’s hair
Book Brownies
- 6 brownie squares premade
- ½ cup black candy melts
- 6 candy eyeballs
Witch’s Cauldron “Dirt” Dip
- ½ cup chocolate pudding or ganache
- 2 chocolate sandwich cookies Oreos, pulsed to crumbs
- 4 –6 sour gummy worms
Cheese Broomsticks
- 12 pretzel sticks
- 6 slices Swiss cheese cut in thirds – about 1 inch strips
- 12 chive strands for tying
For Filling the Board
- Assorted round crackers 30–40
- Prosciutto slices 6–8, rolled with mozzarella
- Extra salami 12–16 slices, folded
- Cornichons/pickle spears 1 cup
- Pistachios 1 cup
- Green olives 1 cup
- Optional: mini sweet peppers pomegranate arils, extra berries, rosemary sprigs
Instructions
- Melt the black candy melts. Transfer to a piping bag and cut a small hole in the end.
- Decorate the brownies: Pipe black “stitches” and swirls over each brownie. Press one candy eyeball onto each to make quick monster brownies. Set aside.
- Make cookie “dirt”: Pulse sandwich cookies in a food processor to fine crumbs.
- Prep broom components: Cut each cheese slice in half to form 12 rectangles. Snip fringe along one long edge of every rectangle.
- Assemble the cauldron: Spoon pudding/ganache into a small cauldron cup or ramekin. Top with cookie “dirt” and tuck gummy worms so they drape over the rim.
- Build cheese broomsticks: Wrap a fringed cheese rectangle around the end of a pretzel stick (fringe pointing down). Tie gently with a chive to secure. Repeat for ~12 brooms.
- Face basics: Place the 3 brie wheels on a large round board. Add 2 olive slivers for eyes on each brie. Make lips with raspberry pieces (a thin sliver of cheese or salami can be a “tongue/teeth” if you like).
Give them hair & collars:
- Winifred: ruffle-fold salami slices and arrange as big red hair above one brie.
- Mary: mound blackberries as tall, swirled hair above a second brie.
- Sarah: frame the third brie with cheese cubes as blonde waves.
- Add clusters of green grapes under Winifred. Use clementine segments under Mary and raspberries for Sarah.
Fill out the board:
- Fan crackers in a few spots.
- Nestle the cauldron “dirt” dip near the top.
- Add monster brownies to one side.
- Tuck in prosciutto rolls, salami folds, pistachios, olives, extra berries, and cornichons.
- Line up the cheese broomsticks near the crackers for easy grabbing.
- Adjust colors so every area has a mix of light/dark and sweet/savory.
- Tuck sprigs of rosemary to fill in areas and create color accents.
Notes
Storage
Brie & meats: Refrigerate leftovers tightly wrapped; enjoy within 2–3 days.
Brownies: Store airtight at room temp up to 3 days (or refrigerate 5 days).
Cauldron dip: Cover and refrigerate up to 2 days; add gummy worms just before serving.
Cheese brooms: Keep covered in the fridge up to 24 hours; place on the board right before serving to keep pretzels crisp.
Crackers & nuts: Store separately in airtight containers at room temp.
Brie & meats: Refrigerate leftovers tightly wrapped; enjoy within 2–3 days.
Brownies: Store airtight at room temp up to 3 days (or refrigerate 5 days).
Cauldron dip: Cover and refrigerate up to 2 days; add gummy worms just before serving.
Cheese brooms: Keep covered in the fridge up to 24 hours; place on the board right before serving to keep pretzels crisp.
Crackers & nuts: Store separately in airtight containers at room temp.
