Ingredients

• 26-inch (66-cm) food board
• 2 cups (480 g) Nutella or hazelnut spread
• 2 cups (480 ml) heavy cream
• 2 tablespoons (20 g) dark chocolate chips
• 1/2 cup (120 g) peanut butter, divided
• 2 tablespoons (12 g) peanuts
• 24 French macarons
• 12 ounces (336 g) raspberries
• 8 ounces (224 g) small waffles
• 8 ounces (224 g) large marshmallows
• 8 ounces (224 g) brownie bites
• 2 pounds (908 g) strawberries
• 1 pound cake, cut into 1-inch (2.5-cm)
• pieces
• 12 ounces (336 g) blackberries
• 8 ounces (224 g) pretzel bites
• 8 ounces (224 g) pink and white shortbread
• cookies
• 15 ounces (420 g) cheesecake wedges, cut
• into small slices

Instructions

1. To make the chocolate fondue, warm the Nutella in the microwave oven. Heat the heavy cream in a separate bowl at high power for 45 seconds, or until very hot. Slowly whisk the cream into the bowl of Nutella, until very smooth. Allow to sit and thicken up.
2. Divide the fondue between 2 medium bowls. Sprinkle one bowl with the chocolate chips. Mix 1/4 cup (60 g) peanut butter into the other bowl, then swirl the remaining 1/4 cup (60 g) on top and sprinkle with the peanuts. Place the 2 bowls on the board.
3. Around the inside edge of the board, make wedges in a circular pattern, starting with the macarons. Then add the raspberries, small waffles, marshmallows, brownie bites, strawberries, pound cake bites, blackberries, pretzel bites, cookies, and cheesecake slices.