Make Halloween wickedly epic this year with your favorite Chronic Cellars wines and these spooktacular, tasty treats. 💀

Skeleton Charcuterie Board

Prep time: 25 minutes
Cook time: 15 minutes
Build time: 10-20 minutes
Total time: 1 hour*

*for 2-4 serving; time will vary depending on serving size

If you’re going for extra creepy credit, bake an edible rib cage for your charcuterie board. Here’s how to unleash the dough like a vampire at dusk…

Roll out and stretch the uncut crescent dough on a clean cutting board. Slice the outward sides in a tapered direction down. Leaving the middle of the dough intact, make 7 slits on both sides. Place back in the refrigerator until ready to cook.
Preheat oven at 375˚F. Make 2 large pieces of foil rounds in the shape of a 2 ovals, and place on a baking sheet pan. Before placing the dough over the ovals, top with parchment paper to prevent sticking. Remove the dough out of the fridge and carefully place over the parchment. Make sure the edge slices are draped over the ovals and the intact piece is in the middle. Cook until golden brown, about 12-15 minutes.

If you decide not to do the crescent dough ribcage, select your skeleton of choice—preferably not in use—and place it on top of a large board or platter. This will be your wicked charcuterie canvas.
Some sweet tricks for fun treats…start with your meats and cheeses to anchor your board.
Raise your hand if you’ve ever folded cured meats. Ever created a meat rose? Rise to the creepy occasion, it’s your time to shine…
- Create a salami rose using a flute wine glass or small bowl. Fold the slices around the edges and layer in a circular motion until the middle is closed. Place the rose in the skeleton rib cage as the “heart” of your spooky spread.
- Fold and fan the pepperoni around the lower part of the rose or along the sides of the rib cage, like a sneaky serpent.
Fluff two layers of prosciutto around and below the salami rose.
Use the area below the ribcage to work your magic. Start by arranging the cheese. For a frightful flair, top goat cheese with lemon curd, and add sliced white cheddar cheese and Gouda around the meat and the board.
Fill in the gaps with colorful savory and sweet ingredients, like fruit and pickled goods. This is when you add nuts, dried fruit, and chocolate for larger crowds.
Fill in all the remaining space with crackers. If you’re using the crescent dough, remove it from the oven and carefully place over the top of the board as the rib cage. The crescent ribs serve as a bread that can be pulled apart for the board.

Big bash? Add it all, play it cool. Let the feast begin. 👻

Halloween Candy Bark

Prep time: 10 minutes
Heat time: 10 minutes
Total time: 20 minutes

Melt the milk chocolate melts according to package directions.
Line a baking sheet pan with parchment paper.
Pour that luscious liquid chocolate onto the parchment and spread out evenly.
Top the chocolate with your favorite Halloween candies, pretzels, Halloween sprinkles and eyeballs…because who doesn’t love a chocolate that’s watching you?
Place in the freezer for at least 10 minutes, or until it’s firm enough to make even a ghost shiver.
Psst: Now’s a good time for a sip of wine (or three) while your concoction chills.
Turn the chocolate out of the mold and break the chocolate into pieces. Embrace the snap.

We promise. Our bark is as good as our bite. 💀