Halloween parties need treats that are simple to make and easy to serve. I gathered these recipes because they use basic ingredients and turn out reliably. Most can be prepared ahead so you are not rushed on the day. You will see a mix of sweet options and a few savory ones that travel well. They are meant to be crowd pleasers without extra fuss.
Helpful Tips Before You Start
These quick checks will help your Halloween treats hold up well at a party and disappear fast.
Keep Portions Small
Cut or shape each treat into two bite pieces so guests can try several without filling up right away.
Prep the Base Recipes Early
Make cookies, doughs, or fillings the day before and store them in the fridge to cut down on party day work.
Choose Sturdy Toppings
Pick candies or frostings that stay firm at room temperature instead of items that melt or get sticky in a warm room.
Set Out Clear Labels
Note any common allergens like nuts or gluten on small cards next to each platter so guests can pick safely.
No-Bake Oreo Dirt Pudding Cups
These pudding cups bring a playful dirt-and-worms look to any Halloween spread. Crushed Oreos create the dark, crumbly layer while chocolate pudding supplies a cool, creamy base that holds up well in individual portions. The recipe is simple to scale for a crowd and needs no oven time, so it fits easily into party prep.
The finished cups offer a contrast of crunchy cookie pieces against smooth pudding, finished with chewy gummy worms that add a fun surprise. They travel well to potlucks and can be assembled ahead so you can focus on other dishes the day of the event.
Serves 4 people.
Ingredients
- 16 Oreo cookies
- 1 (3.9-ounce) package instant chocolate pudding mix
- 2 cups cold milk
- 1 cup thawed whipped topping
- 8 gummy worms
Instructions
- Place the Oreo cookies in a resealable plastic bag and crush them with a rolling pin until they form coarse crumbs.
- In a medium bowl, whisk the instant chocolate pudding mix with the cold milk for two minutes until it thickens.
- Gently fold the whipped topping into the pudding until the mixture is smooth and uniform.
- Spoon a layer of the pudding mixture into the bottom of four small cups or jars.
- Add a layer of crushed Oreo crumbs on top of the pudding.
- Repeat the layers once more, ending with a final sprinkle of Oreo crumbs on the surface.
- Press two gummy worms into the top of each cup so they look as if they are emerging from the dirt.
Extra Tips
Crush the Oreos just before assembling so the crumbs stay crisp against the pudding. If you prepare the cups the night before, cover them tightly and add the gummy worms right before serving to keep the candy from softening. For a slightly richer flavor, use chocolate sandwich cookies with extra cream filling. Course: Dessert Cuisine: American Equipment: Mixing Bowl, Whisk, Resealable Plastic Bag, Rolling Pin
Pumpkin Cheesecake Brownie Squares
These squares blend a fudgy chocolate brownie base with a spiced pumpkin cheesecake layer. The swirl creates a nice contrast of textures, with the dense brownie underneath and the creamy top. They work well for Halloween parties since the pumpkin brings in seasonal color and flavor without extra decoration.
Serve them at fall gatherings where guests want something sweet but not overly heavy. The pumpkin spice adds warmth that pairs nicely with the chocolate.
Serves 4 people.
Ingredients
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1 teaspoon vanilla extract
- 4 ounces cream cheese, softened
- 1/2 cup pumpkin puree
- 2 tablespoons granulated sugar
- 1 teaspoon pumpkin pie spice
Instructions
- Preheat the oven to 350 degrees and line an 8×8 baking pan with parchment paper.
- In a mixing bowl, stir together the melted butter and 1 cup sugar until combined.
- Add both eggs and the vanilla extract, then mix until smooth.
- Stir in the cocoa powder and flour until the brownie batter is just blended.
- Spread the brownie batter evenly into the prepared pan.
- In a separate bowl, beat the cream cheese, pumpkin puree, 2 tablespoons sugar, and pumpkin pie spice until creamy.
- Drop spoonfuls of the pumpkin mixture over the brownie batter and swirl gently with a knife.
- Bake for 25 to 30 minutes until the edges are set and the center has a slight jiggle.
- Cool completely in the pan before cutting into squares.
Extra Tips
Cut the cooled squares with a sharp knife wiped clean between cuts for neat edges. Store leftovers in an airtight container in the fridge for up to three days. If you want a stronger pumpkin taste, increase the spice by half a teaspoon next time. Course: Dessert Cuisine: American Equipment: Mixing bowls, 8×8 baking pan, Oven
Caramel Apple Hand Pies
These hand pies pack the flavors of caramel apples into a portable treat that works well at a Halloween party. Guests can pick one up while mingling, and the warm spices pair nicely with the season.
The crust bakes up flaky and golden around a filling of tender apples and sticky caramel. Each bite gives a balance of sweet, tart, and buttery notes.
Serves 4 people.
Ingredients
- 2 store-bought pie crusts
- 2 medium Granny Smith apples, peeled and diced
- 1/4 cup caramel sauce
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon unsalted butter
- 1 large egg, beaten
- 1 tablespoon coarse sugar
Instructions
- Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
- Melt the butter in a skillet over medium heat. Add the diced apples, brown sugar, and cinnamon. Cook for 5 minutes until the apples soften.
- Stir in the caramel sauce and remove the skillet from the heat. Let the filling cool for a few minutes.
- Unroll the pie crusts on a lightly floured surface. Cut each crust into two 6-inch circles.
- Spoon the apple filling onto one half of each circle. Fold the dough over and crimp the edges with a fork to seal.
- Place the pies on the baking sheet. Brush the tops with the beaten egg and sprinkle with coarse sugar.
- Cut a small slit in the top of each pie. Bake for 18 to 20 minutes until golden brown.
Extra Tips
Let the pies cool for 5 minutes before serving so the caramel sets slightly. If the filling seems too loose after cooking, drain a little liquid before filling the crusts. These travel well in a single layer for parties. Course: Dessert Cuisine: American Equipment: Baking Sheet, Skillet, Mixing Bowl, Knife
Chocolate Spiderweb Cupcakes
These chocolate spiderweb cupcakes add a festive touch to Halloween parties. The moist chocolate cake holds up well under a layer of frosting, while the web design gives each one a playful spooky look that fits right in with other themed treats.
The flavor stays rich and chocolate-forward with a soft crumb and creamy finish. Guests can grab one easily without needing a plate, making them ideal for casual party setups.
Serves 4 people.
Ingredients
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup chocolate buttercream frosting
- 2 tablespoons white chocolate, melted
- 4 plastic spider rings
Instructions
- Preheat the oven to 350 degrees and line a muffin tin with four cupcake liners.
- In a mixing bowl, whisk together the flour, cocoa powder, sugar, baking soda, and salt.
- Add the milk, vegetable oil, egg, and vanilla extract to the dry ingredients. Stir until the batter is smooth and no dry streaks remain.
- Divide the batter evenly among the four liners. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool completely in the tin before removing them.
- Spread a thick layer of chocolate buttercream frosting over each cooled cupcake.
- Drizzle the melted white chocolate in three or four circles on top of the frosting. Use a toothpick to drag lines from the center outward to form the web pattern.
- Place one plastic spider ring on each cupcake just before serving.
Extra Tips
Melt the white chocolate in short microwave bursts and let it cool slightly before piping so it holds its shape on the frosting. If the webs start to sink, chill the frosted cupcakes for five minutes first. Store any leftovers in a single layer in an airtight container to keep the spider rings and web design intact. Course: Dessert Cuisine: American Equipment: Mixing bowl, muffin tin, whisk, toothpick
Marshmallow Ghost Meringue Pops
These marshmallow ghost meringue pops offer a light and playful addition to Halloween parties. The crisp outer shell gives way to a soft marshmallow center, making each pop easy to hold and eat without much mess.
They suit spooky gatherings because they can be prepared in advance and require only basic pantry items. The simple vanilla flavor keeps them appealing to guests of all ages.
Serves 4 people.
Ingredients
- 2 large egg whites
- 1/2 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 4 large marshmallows
- 4 lollipop sticks
- 2 tablespoons mini chocolate chips
Instructions
- Preheat the oven to 200 degrees Fahrenheit and line a baking sheet with parchment paper.
- Place the egg whites and cream of tartar in a mixing bowl. Beat with an electric mixer on medium speed until soft peaks form.
- Gradually add the granulated sugar while continuing to beat on high speed until stiff, glossy peaks form.
- Mix in the vanilla extract until fully combined.
- Insert one lollipop stick into the bottom of each marshmallow and place the marshmallows on the prepared baking sheet.
- Spoon the meringue mixture into a piping bag fitted with a round tip. Pipe the meringue over each marshmallow to create a ghost shape that covers the marshmallow completely.
- Press two mini chocolate chips into the meringue on each pop to form eyes.
- Bake for 90 minutes, then turn off the oven and leave the pops inside for another hour to dry completely.
Extra Tips
Pipe the meringue in a slightly tapered shape so the ghosts stand upright on the sticks. Store the finished pops in an airtight container at room temperature for up to two days to keep the meringue crisp. If the meringue feels sticky after baking, return the pops to a low oven for 20 more minutes. Course: Dessert Cuisine: American Equipment: Mixing Bowl, Electric Mixer, Baking Sheet, Piping Bag
Candy Corn Layered Parfait Cups
These parfait cups bring the classic candy corn look to the dessert table with simple layers of colored pudding. They work well for Halloween parties because they require no baking and can be put together ahead of time. The result is a creamy, sweet treat with a light vanilla base and visible stripes that match the holiday candy.
Serves 4 people.
Ingredients
- 1 (3.4 oz) package instant vanilla pudding mix
- 2 cups cold milk
- Yellow food coloring
- Orange food coloring
- 1 cup whipped topping
- 1/2 cup candy corn
Instructions
- In a large mixing bowl, whisk the instant vanilla pudding mix with the cold milk until it thickens, about two minutes.
- Divide the prepared pudding evenly into three separate bowls.
- Add several drops of yellow food coloring to the first bowl and stir until the color is uniform.
- Add several drops of orange food coloring to the second bowl and stir until the color is uniform. Leave the third bowl plain.
- Spoon the yellow pudding into the bottom of four clear cups, followed by a layer of the orange pudding, then the plain pudding.
- Top each cup with a dollop of whipped topping and a few pieces of candy corn.
Extra Tips
Prepare the layers a few hours in advance and keep the cups covered in the refrigerator so the pudding stays firm until serving. Use clear plastic cups for easy transport to parties. If you need a dairy-free version, swap the milk and whipped topping for coconut-based alternatives while keeping the same layering order. Course: Dessert Cuisine: American Equipment: Mixing Bowls, Whisk, Parfait Cups
Red Velvet Whoopie Pies with Cream Cheese Filling
These whoopie pies bring a bright red color and soft cake texture to any Halloween spread. The cream cheese filling adds a tangy balance that keeps guests coming back for another. They work well for parties because they are easy to pick up and eat without plates.
They taste mildly chocolatey with a rich, creamy center. The handheld size makes them ideal for mingling at gatherings.
Serves 4 people.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 cup buttermilk
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 4 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees and line two baking sheets with parchment paper.
- Whisk the flour, cocoa powder, baking soda, and salt in a medium bowl.
- Beat the 4 tablespoons softened butter and granulated sugar in a large bowl until light.
- Add the egg, buttermilk, red food coloring, and 1 teaspoon vanilla extract. Mix until smooth.
- Stir the dry ingredients into the wet mixture until just combined.
- Drop rounded tablespoons of batter onto the prepared sheets, spacing them apart.
- Bake for 10 to 12 minutes until the cakes spring back when touched. Cool completely on a wire rack.
- Beat the cream cheese, 2 tablespoons softened butter, powdered sugar, and 1/2 teaspoon vanilla extract until creamy.
- Spread filling on the flat side of half the cooled cakes. Top with the remaining cakes and press gently.
Extra Tips
Chill the assembled whoopie pies for 20 minutes if the filling feels soft. Use gel food coloring for a deeper red without thinning the batter. Store leftovers in an airtight container in the fridge for up to two days. Course: Dessert Cuisine: American Equipment: Mixing bowls, electric mixer, baking sheets, parchment paper, wire rack
Monster Eyeball Cake Pops
These cake pops bring a fun Halloween touch to any party spread. Guests enjoy the bite-sized size and the playful eyeball design that fits right in with spooky snacks. The flavor combines rich chocolate cake with a smooth white chocolate shell.
They work well for make-ahead prep since they hold up at room temperature. The texture stays moist inside with a crisp outer coating. Red gel accents add a simple vein effect without extra work.
Serves 4 people.
Ingredients
- 2 cups crumbled chocolate cake
- 1/4 cup vanilla frosting
- 1 cup white chocolate chips
- 8 candy eyeballs
- Red gel food coloring
- 8 lollipop sticks
Instructions
- Mix the crumbled chocolate cake with the vanilla frosting in a bowl until the mixture holds together when pressed.
- Roll the mixture into 8 small balls and place them on a baking sheet. Insert a lollipop stick into each ball.
- Chill the balls in the refrigerator for 30 minutes to firm up. Melt the white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each until smooth.
- Dip each chilled cake ball into the melted white chocolate to coat fully. Immediately press one candy eyeball onto the center of each pop while the coating is still wet.
- Use a toothpick to draw thin lines of red gel food coloring around the eyeball for the vein effect. Let the pops set at room temperature until the coating hardens.
Extra Tips
Chill the cake balls longer if your kitchen is warm to prevent them from sliding off the sticks during dipping. Use a small amount of red gel to keep the veins looking fine rather than thick. Store finished pops in an airtight container at room temperature for up to two days. Course: Dessert Cuisine: American Equipment: Mixing Bowl, Baking Sheet, Microwave-Safe Bowl
Witch Hat Chocolate-Dipped Strawberries
These witch hat chocolate-dipped strawberries bring a simple Halloween touch to party tables. The juicy berries pair with smooth chocolate and a crisp cookie base for a treat that feels playful yet easy to make.
The shape forms when each berry sits on a wafer cookie after dipping. A light sprinkle adds color without extra steps.
Serves 4 people.
Ingredients
- 12 large strawberries, washed and dried
- 10 ounces milk chocolate chips
- 1 tablespoon coconut oil
- 1/4 cup black sanding sugar
- 12 round wafer cookies
Instructions
- Line a baking sheet with parchment paper and set it aside.
- Place the milk chocolate chips and coconut oil in a microwave-safe bowl. Heat in 30-second bursts, stirring after each, until the mixture is fully melted and smooth.
- Hold each strawberry by the stem and dip it into the melted chocolate, coating the berry up to the stem while leaving a small section near the top uncovered if desired.
- Set each dipped strawberry onto the center of a wafer cookie so the cookie forms the brim.
- While the chocolate is still wet, sprinkle black sanding sugar over the top of each strawberry to create a hat band effect.
- Move the baking sheet to the refrigerator and chill until the chocolate hardens, about 20 minutes.
Extra Tips
Dry the strawberries completely before dipping so the chocolate adheres well. Assemble these close to serving time since the cookie bases soften after a few hours in the fridge. If the sanding sugar does not stick, add a second light coat of melted chocolate around the middle of each berry first. Course: Dessert Cuisine: American Equipment: Microwave-safe bowl, Baking sheet, Parchment paper
Graveyard Brownie Bites with Cookie Tombstones
These brownie bites turn into a simple graveyard scene that fits right into a Halloween party spread. Fudgy chocolate squares sit like fresh dirt mounds while upright cookie tombstones give the tray a playful look guests notice right away.
The brownies stay moist in the center with a light crust on top. The rectangular cookies add a crisp contrast and a touch of sweetness from the white chocolate writing.
Serves 4 people.
Ingredients
- ½ cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- â…“ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 8 rectangular chocolate cookies
- ¼ cup white chocolate chips
- 2 chocolate sandwich cookies, crushed
Instructions
- Preheat the oven to 350°F and line a mini muffin tin with paper liners.
- Melt the butter in a medium bowl, then stir in the sugar until smooth.
- Add the eggs and vanilla extract and mix until fully combined.
- Stir in the cocoa powder, flour, and salt until the batter is thick and no dry streaks remain.
- Spoon the batter into the prepared mini muffin cups, filling each about two-thirds full.
- Bake for 12 to 14 minutes until the tops look set. Let the brownie bites cool in the tin for 5 minutes, then move them to a wire rack.
- While the brownies cool, melt the white chocolate chips in a small bowl. Spoon the melted chocolate into a piping bag or zip-top bag with a tiny corner cut off.
- Pipe the letters "RIP" on each rectangular chocolate cookie and let the writing set for a few minutes.
- Place the cooled brownie bites on a serving tray. Press one decorated cookie upright into each brownie bite to form a tombstone.
- Sprinkle the crushed chocolate sandwich cookies around the bases to look like loose dirt.
Extra Tips
Press the cookies in while the brownies are still slightly warm so they stand straight without cracking the surface. If the white chocolate sets too fast, warm it for a few seconds in the microwave before piping the second batch. Store any leftovers in an airtight container at room temperature for up to two days; the cookies stay crisp if added just before serving. Course: Dessert Cuisine: American Equipment: Mixing Bowl, Mini Muffin Tin, Baking Sheet, Piping Bag
Apple Cinnamon Crumble Bars
These apple cinnamon crumble bars bring a warm, spiced bite to Halloween party spreads. The tender apple filling sits between a buttery base and a crisp oat topping that holds up well on a dessert table.
They work nicely as a make-ahead option when you need something sturdy for guests to grab. The balance of sweet fruit and cinnamon gives a cozy flavor that fits the fall season.
Serves 4 people.
Ingredients
- 2 medium apples, peeled and diced
- 1 teaspoon ground cinnamon
- 3/4 cup all-purpose flour
- 1/4 cup rolled oats
- 1/3 cup brown sugar
- 2 tablespoons granulated sugar
- 4 tablespoons cold unsalted butter, cubed
- 1/4 teaspoon salt
- 1 teaspoon lemon juice
Instructions
- Preheat the oven to 350 degrees and line a small baking dish with parchment paper.
- In a mixing bowl, combine the flour, oats, brown sugar, granulated sugar, and salt.
- Add the cold butter cubes to the dry mixture and work them in with your fingers until the texture turns crumbly.
- Press half of the crumble mixture firmly into the bottom of the prepared dish to form the base.
- In a separate bowl, toss the diced apples with the cinnamon and lemon juice until evenly coated.
- Spread the apple mixture over the base layer in an even layer.
- Sprinkle the remaining crumble mixture over the apples and press it down lightly.
- Bake for 30 to 35 minutes until the top turns golden and the apples soften.
- Let the bars cool completely in the dish before slicing.
Extra Tips
Dice the apples into small pieces so they cook evenly without releasing too much liquid. If the crumble feels too dry after mixing, add one extra teaspoon of cold butter. Leftovers keep in an airtight container at room temperature for two days. Course: Dessert Cuisine: American Equipment: Mixing Bowl, Baking Dish, Oven
Frankenstein Green Velvet Cupcakes
These Frankenstein Green Velvet Cupcakes add a playful touch to any Halloween party table. The moist cake carries a mild cocoa flavor and vivid green color that catches the eye without overpowering the taste. Creamy frosting and simple monster decorations turn each cupcake into a small treat guests can enjoy in one or two bites.
They suit both kids and adult gatherings because the flavor stays close to classic velvet cake while the look fits the season. The crumb stays tender from the oil and buttermilk, and the cream cheese frosting balances the slight tang from the vinegar.
Serves 4 people.
Ingredients
- 1/2 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/4 cup granulated sugar
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/4 cup buttermilk
- 1 large egg
- 2 tablespoons vegetable oil
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 1 tablespoon green food coloring
- 4 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 8 candy eyes
- 2 tablespoons green sprinkles
Instructions
- Preheat the oven to 350 degrees F and line a cupcake pan with four paper liners.
- In a medium bowl, whisk together the flour, cocoa powder, granulated sugar, baking soda, and salt until evenly combined.
- In a separate bowl, stir the buttermilk, egg, vegetable oil, white vinegar, vanilla extract, and green food coloring until the color is uniform.
- Pour the wet mixture into the dry ingredients and stir gently until no streaks of flour remain.
- Divide the batter evenly among the four liners, filling each about two-thirds full.
- Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the cupcakes from the pan and let them cool completely on a wire rack.
- In a clean bowl, beat the cream cheese and butter with a hand mixer until smooth, then gradually add the powdered sugar and continue beating until the frosting is creamy.
- Spread or pipe the frosting on the cooled cupcakes, then press two candy eyes into each one and finish with a light dusting of green sprinkles.
Extra Tips
Use gel food coloring if you want a deeper green without thinning the batter. The cream cheese frosting softens quickly at room temperature, so keep the finished cupcakes chilled until shortly before serving. Leftovers store well in an airtight container in the refrigerator for up to two days. Course: Dessert Cuisine: American Equipment: Mixing Bowls, Cupcake Pan, Hand Mixer, Oven, Wire Rack
Skeleton Bone White Chocolate Pretzel Rods
These Skeleton Bone White Chocolate Pretzel Rods bring a spooky touch to any Halloween spread. The white chocolate coating turns ordinary pretzel rods into bone-shaped treats that guests can grab and enjoy. They combine a sweet coating with a salty crunch that balances well at parties.
This recipe works best when you need something simple to prepare ahead of time. The finished rods hold up on a dessert table without much fuss and deliver a mix of creamy chocolate and crisp texture.
Serves 4 people.
Ingredients
- 12 pretzel rods
- 8 ounces white chocolate chips
- 1 tablespoon coconut oil
- 2 ounces dark chocolate chips
Instructions
- Line a baking sheet with parchment paper and set it aside.
- Place the white chocolate chips and coconut oil in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until fully melted and smooth.
- Dip each pretzel rod into the melted white chocolate, leaving about two inches uncovered at one end to form the bone handle. Let excess chocolate drip off.
- Lay the dipped pretzels on the prepared baking sheet. Repeat until all rods are coated.
- Melt the dark chocolate chips in a separate bowl using the same microwave method. Spoon the melted dark chocolate into a small piping bag or zip-top bag with one corner snipped.
- Pipe small lines and dots onto the white chocolate to create simple bone shapes. Let the chocolate set at room temperature.
Extra Tips
Pipe the dark chocolate lines while the white coating is still slightly soft so the details stick better. Store the finished rods in a cool spot in an airtight container to keep the chocolate from blooming. If you need to make them a day ahead, prepare up to the piping step and add the dark chocolate details right before serving. Course: Snack Cuisine: American Equipment: Baking sheet, Parchment paper, Microwave-safe bowl, Piping bag
Vampire Bite Donut Holes
These Vampire Bite Donut Holes bring a playful Halloween touch to any party spread. The small size makes them easy for guests to pick up while mingling, and the red jam detail gives them a clear seasonal look without extra decoration.
Each piece turns out crisp on the outside with a tender center. A light powdered sugar coating balances the tart raspberry filling that shows through like a bite mark. The flavor stays simple and crowd-friendly.
Serves 4 people.
Ingredients
- 1 tube (8-count) refrigerated biscuit dough
- 2 cups vegetable oil
- 1/2 cup powdered sugar
- 1/4 cup raspberry preserves
Instructions
- Open the biscuit dough and cut each biscuit into four equal pieces to create 32 small rounds.
- Pour the vegetable oil into a heavy pot and heat it over medium heat until it reaches 350 degrees.
- Add the dough pieces in small batches and fry for 2 to 3 minutes per side until golden.
- Remove the donut holes with a slotted spoon and place them on a paper towel-lined plate to drain.
- Place the powdered sugar in a shallow bowl and roll each warm donut hole to coat it evenly.
- Spoon the raspberry preserves into a small zip-top bag, snip off one corner, and pipe a small amount into the center of each donut hole so a bit shows on top.
Extra Tips
Pipe only a small dot of preserves so it looks like a bite rather than a full filling. Serve the donut holes within an hour of frying for the best texture. If the preserves feel too thick, stir in a drop of water before piping. Course: Dessert Cuisine: American Equipment: Heavy pot, Slotted spoon, Shallow bowl, Zip-top bag