These Dessert Kabobs are the kind of easy, cheerful treat I reach for when feeding a crowd or coaxing a smile out of picky eaters. They assemble in minutes, look inviting on a platter, and give you a perfect handheld dessert that’s portion-controlled without feeling stingy. I love how textures stack—sweet strawberries, chewy marshmallow, crisp Rice Krispies, and fudgy brownie bites—and a drizzle of chocolate brings everything together.
There’s no baking required beyond melting chocolate, which makes these ideal for last-minute gatherings, potlucks, or a Saturday afternoon snack attack. The recipe is forgiving: use homemade or store-bought components, trim anything oversized to bite-size, and you’re good to go. I’ll walk you through exactly what to buy, how to assemble, and how to avoid the small mistakes that turn a pretty platter into a sticky mess.
Below you’ll find a concise shopping list, an ingredients section with quick notes, the step-by-step directions exactly as written, and practical tips for storing, swapping ingredients for allergies, and seasonal variations. Keep your skewers ready—this is one of those recipes that looks like effort but really isn’t.
Shopping List
- 3 Rice Krispies Treats — homemade or store-bought; you’ll cut these into pieces.
- 6 Brownie Bites — look for bite-size or small brownies that are already portioned.
- 12 strawberries — fresh and ripe for best flavor and color.
- 6 large marshmallows — will add chew and height to each skewer.
- 6 mini cream puffs — keep chilled until assembly if they’re filled.
- 5-6 cubes chocolate candy coating — for melting and drizzling to finish.
- 6 skewers — wooden or bamboo; choose length appropriate for your pieces.
- Parchment paper — to line the baking sheet and catch drips while chocolate sets.
Ingredients
- 3 Rice Krispies Treats — homemade or store bought — cut into thirds to make 9 pieces; they add crunch and nostalgia.
- 6 Brownie Bites — homemade or store bought — chewy, fudgy layer; trim to bite-size if needed.
- 12 strawberries — hulled; they bring brightness and a fresh contrast.
- 6 large marshmallows — soft, pillowy chew; adds height and sweetness to the skewer.
- 6 mini cream puffs — delicate pastry element; keep cool until assembly if filled with cream.
- 5-6 cubes chocolate candy coating — for melting and drizzling; choose a coating that melts smoothly.
Directions: Dessert Kabobs
- Line a baking sheet with parchment paper and set aside.
- Wash the 12 strawberries, cut off the tops (hulled), and pat dry.
- Cut the 3 Rice Krispies treats into thirds to make 9 pieces. If any brownie bites are larger than bite-size, cut them to bite-size.
- Assemble 6 skewers. For each skewer thread items in this order: 1 strawberry, 1 Rice Krispies piece, 1 brownie bite, 1 mini cream puff, 1 large marshmallow, and finish with 1 strawberry. (After placing one Rice Krispies piece on each skewer you will have 3 Rice Krispies pieces left; distribute those three pieces by adding one extra Rice Krispies piece to any three of the skewers.)
- Place the assembled skewers on the parchment-lined baking sheet.
- Melt 5–6 cubes of the chocolate candy coating in a small pot over low heat, stirring constantly until smooth and fully melted. Remove from heat.
- Pour the melted coating into a resealable plastic bag, snip a small corner off the bag, and drizzle the chocolate over the skewers. Let the coating set before serving.
- Enjoy.
What Makes This Recipe Special
What sets these Dessert Kabobs apart is the mix of textures and the effortless visual appeal. Each bite includes fresh fruit, a toasted cereal treat, dense brownie, and a cream puff for lightness. That contrast—crisp, chewy, fudgy, airy—keeps each skewer interesting. The final chocolate drizzle is more than decoration; it binds the flavors and adds a glossy finish that makes the kabobs feel elevated.
Another advantage: flexibility. Use what you have. If your mini cream puffs are cream-filled, they lend richness; if they’re empty, they offer a crisp shell. Brownie bites can be from a bakery or leftover pan brownies trimmed to size. The components are compatible, so the dish scales well for parties or smaller family servings.
Allergy-Friendly Substitutes
These swaps let you adapt the kabobs without changing the structure of the recipe. I avoid specifying quantities for substitutes; match the original items one-for-one when replacing.
- Nut allergies: Choose nut-free brownie bites and check labels on candy coating—many are processed in facilities that handle nuts.
- Dairy-free: Use dairy-free chocolate candy coating or a meltable dairy-free chocolate alternative. For cream puffs, look for dairy-free pastry or skip them and add an extra marshmallow or a piece of fruit.
- Gluten-free: Use gluten-free Rice Krispies-style treats (there are certified gluten-free options) and gluten-free brownie bites or small gluten-free cake pieces.
- Sugar-free/low-sugar: Substitute with sugar-free chocolate coating and choose reduced-sugar brownie bites or small squares of a sugar-free cake. Fresh fruit remains the best natural sweetener here.
- Vegan: Replace marshmallows with vegan marshmallows, pick vegan brownie bites, and use vegan chocolate coating. Keep strawberries and Rice Krispies treats that are labeled vegan.
Tools of the Trade
Minimal tools, maximum impact. Here are the few items that make assembly quick and clean:
- Small pot — for gently melting the chocolate candy coating over low heat.
- Resealable plastic bag — an easy piping bag substitute for drizzling chocolate.
- Baking sheet lined with parchment — catches drips and makes cleanup simple.
- Skewers (wooden or bamboo) — short or medium-length; soak wooden skewers briefly only if you plan to grill (not needed here).
- Bowl and paper towel — to wash and dry strawberries before threading.
- Sharp knife and cutting board — for trimming Rice Krispies treats and brownie bites to bite-size.
Mistakes That Ruin Dessert Kabobs
Small missteps can turn this easy make-ahead treat into an annoyance. Here are the common pitfalls and how to avoid them.
- Skipping the parchment: Without a nonstick surface, melted chocolate sticks and cleanup becomes a chore. Always line the baking sheet.
- Threading wet strawberries: Wet fruit causes chocolate to seize or run poorly and makes skewers soggy. Pat strawberries completely dry before assembling.
- Over-melting the chocolate: Chocolate that gets too hot will become grainy or clumpy. Melt over low heat and remove from the stove as soon as it’s smooth.
- Putting hot chocolate directly on chilled cream puffs: If the chocolate is very hot it can deflate cream puffs or melt fillings. Let the chocolate cool a touch so it’s still pourable but not scalding.
- Making skewers too heavy: Squeezing too many dense pieces onto one skewer makes them prone to breaking and awkward to eat. Follow the assembly order and keep pieces bite-size.
- Not letting chocolate set: Serve too soon and the drizzle will run, creating a messy plate. Allow time for the coating to set at room temperature or briefly chill the tray.
Seasonal Adaptations
These kabobs are a blank canvas for seasonal flavors. Small swaps keep them fresh throughout the year.
- Spring: Add berries like blueberries or raspberries alongside strawberries for color variety. Use pastel-colored candy coating for a spring party.
- Summer: Swap strawberries for chunks of peach or nectarine when they’re at peak ripeness. Add a sprinkle of toasted coconut after the chocolate drizzle for a tropical vibe.
- Fall: Use apple slices thinly cut and dipped in lemon water to prevent browning; replace chocolate coating with caramel for a caramel-apple twist.
- Winter: Choose clementine segments or small pear slices. Add crushed peppermint or holiday sprinkles to the still-wet chocolate for festive flair.
Chef’s Rationale
When I design a simple dessert like this, I prioritize balance: texture, flavor, and ease. Each component plays a role. The strawberry provides acidity to cut the sweetness. Rice Krispies treats offer a crunchy-chewy contrast. Brownie bites deliver concentrated chocolate richness. Cream puffs lend a light pastry texture and act as a neutral buffer between heavier components. Marshmallows add fun and chewiness, and the chocolate coating ties the flavors together with gloss and a final layer of sweetness.
I keep proportions practical: six skewers is a friendly party size and fits neatly on most serving plates. The instruction to cut Rice Krispies treats into thirds was chosen so each bite remains bite-sized and easy to eat on a skewer. Little structural choices like that mean guests can enjoy the kabobs without needing utensils or napkins plastered in chocolate.
Storing Tips & Timelines
These kabobs are best eaten the day they’re assembled, but you can prepare components ahead to save time.
- Make-ahead: Cut Rice Krispies treats and brownie bites up to one day ahead and store them in an airtight container at room temperature. Keep strawberries unhulled until just before assembly for best texture.
- Assembled storage: After assembling and allowing the chocolate to set, cover the tray loosely with plastic wrap and refrigerate for up to 24 hours. Note: refrigeration can make some components firmer and affect marshmallow chew.
- Longer storage: Do not freeze assembled kabobs; cream puffs and fresh strawberries do not freeze well. If you need to freeze components, freeze only brownie bites (wrapped individually) and thaw before assembling.
- Serving from fridge: Remove the kabobs from the refrigerator 10–15 minutes before serving so marshmallows and cream puffs regain some softness.
Common Questions
Q: Can I use wooden skewers or do I need metal? A: Wooden or bamboo skewers work fine for these small pieces. Metal is unnecessary unless you plan to grill.
Q: My chocolate seized while melting. Can I fix it? A: If it seizes from moisture, often adding a small amount of neutral oil (a few drops) and stirring gently helps smooth it out. Melt chocolate slowly over low heat and keep water away from the pot.
Q: How do I keep the cream puffs from collapsing under the weight? A: Thread them gently and avoid pressing down. If your cream puffs are very delicate, place them toward the middle of the skewer between sturdier items like brownie bites and Rice Krispies pieces so they aren’t bearing the full load.
Q: Can I omit the chocolate coating? A: Yes. The kabobs are still fun without chocolate. Consider a dusting of powdered sugar or a light caramel drizzle as alternatives.
In Closing
Dessert Kabobs are a quick, crowd-pleasing solution when you want a dessert that’s easy to assemble, pretty to look at, and fun to eat. Keep your components bite-sized, dry your fruit well, and take your time melting the chocolate. With minimal effort you’ll have a platter that reads thoughtful and festive without the fuss. Try them at your next gathering—you’ll be surprised how often guests reach for a second skewer.
Dessert Kabobs
Equipment
- Skewers
- Baking Sheet
- Parchment Paper
- Small pot
- Resealable Plastic Bag
- Knife
- Cutting Board
Ingredients
Ingredients
- 3 Rice Krispies Treatshomemade or store bought
- 6 Brownie Biteshomemade or store bought
- 12 strawberries
- 6 largemarshmallows
- 6 minicream puffs
- 5-6 cubeschocolate candy coating
Instructions
Instructions
- Line a baking sheet with parchment paper and set aside.
- Wash the 12 strawberries, cut off the tops (hulled), and pat dry.
- Cut the 3 Rice Krispies treats into thirds to make 9 pieces. If any brownie bites are larger than bite-size, cut them to bite-size.
- Assemble 6 skewers. For each skewer thread items in this order: 1 strawberry, 1 Rice Krispies piece, 1 brownie bite, 1 mini cream puff, 1 large marshmallow, and finish with 1 strawberry. (After placing one Rice Krispies piece on each skewer you will have 3 Rice Krispies pieces left; distribute those three pieces by adding one extra Rice Krispies piece to any three of the skewers.)
- Place the assembled skewers on the parchment-lined baking sheet.
- Melt 5–6 cubes of the chocolate candy coating in a small pot over low heat, stirring constantly until smooth and fully melted. Remove from heat.
- Pour the melted coating into a resealable plastic bag, snip a small corner off the bag, and drizzle the chocolate over the skewers. Let the coating set before serving.
- Enjoy.
