The perfect party desserts for a crowd of 50

Looking for not-too-complicated party desserts for a big gathering of around 50 people? Try these desserts that will comfortably serve 50 people that they can pick up and nibble on while schmoozing. From deep-fried Oreos and crispy chocolate squares to hollowed-out strawberries, these are the perfect party desserts. Make them all and delight your guests at the next party. Only the strawberry one needs to be made and served immediately, the rest can be made well ahead.

1. Deep Fried Oreos

(Makes approx 48 pieces)

Ingredients

• 360 ml whole milk
• 2 large eggs
• 30 ml vegetable oil, plus more for frying
• 480 gm Homemade Pancake Mix
• 48 Oreos
• Powdered sugar (for dusting)

Instructions

1. Pour 2-inches deep oil into a deep and large pot, for deep frying. The perfect temperature for frying is at 190°C.
2. Take a mid-sized bowl or a measuring cup, and add the milk, egg, and oil, whisking them, until smooth.
3. Cut open the pancake mix and add it to a large bowl. Create a well in the center for the whisked ingredients to go in. Add the contents of the mid-sized bowl into the well, mixing as you add the wet ingredients.
4. Once you have a smooth and lump-free batter, coat the Oreo cookies one by one in this batter. Then immerse them in the hot oil.
5. Use tongs and fry them until the crust is golden.
6. Once one batch is fried, make sure the oil is at 190°C. Otherwise, your deep-fried Oreos will be burnt to a crisp.
7. Arrange the fried Oreos on a paper towel-lined tray. Dust them with powdered sugar and serve at your party.

2. Crispy Chocolate Squares

(Makes approx 48 pieces)

Ingredients

• 285 gm small marshmallows
• 250 gm peanut butter
• 250 gm semisweet chocolate chips
• 115 gm butter, cubed
• 250 gm crisp rice cereal
• 120 gm salted peanuts

For the Frosting:

• 250 gm semisweet chocolate chips
• 55 gm butter, cubed
• 60 ml milk
• 400 gm confectioners' sugar
• 1 tsp vanilla extract

Instructions

1. Add the marshmallows, peanut butter, chocolate chips, and butter into a large microwave-safe bowl.
2. Cover the surface and microwave for 1-1/2 minutes without stirring. Remove the bowl from the microwave and stir to blend the ingredients to have a lumpy mixture.
3. Add the rice cereal and peanuts to the bowl and stir to coat them with the chocolate marshmallow goo.
4. Spread this mixture to a nicely greased 13x9-inch pan.
5. To make the frosting, take another large microwave-safe bowl and add the chocolate chips, butter, and milk into it. Microwave for 1 minute, without stirring, then add the sugar and vanilla.
6. Use a manual whisk or electric mixer to beat it until you have a smooth frosting.
7. Spread the frosting over the cereal mixture. Cover it and refrigerate for 2 hours to firm up.
8. Once set, take them out and cut them into squares.

3. Strawberry Cheesecake Bites

(Makes 50 portions)

Ingredients

• 100 strawberries
• 910 gm cream cheese, softened
• 125 gm sour cream
• 200 gm powdered sugar
• 4 tsp fresh lemon juice (from 4 lemons)
• 2 tsp vanilla extract
• 910 gm white chocolate, chopped (optional)
• 9 whole graham crackers (substitute with digestive biscuits weight equivalent)

Instructions

1. Let’s prepare the strawberries first, chop off the stems, and trim the bottom to create a flat surface that can make them stand.
2. Using a paring knife or melon baller, hull the strawberries, i.e., de-core them and hollow out the inside to make way from the stuffing.
3. Take a mid-sized bowl and add the cream cheese, sour cream, sugar, lemon juice, and vanilla. Beat using a manual whisk or an electric mixer until smooth and fluffy; about 2-3 minutes.
4. Transfer this creamy concoction into a piping bag fitted with a star tip and pipe it into the hollowed-out strawberries.
5. This is an optional step. Add the white chocolate in a mid-sized microwave-safe bowl. At half power, microwave the chocolate for 30 seconds. Stir and repeat, microwaving 30 seconds at a time, until chocolate is almost melted with some little lumps remaining.
6. Take the bowl out of the microwave carefully and stir until smooth and all melted
7. Take the stuffed strawberries and dip them only halfway in the melted chocolate. Let any excess drip off.
8. Refrigerate the filled strawberries for 1 hour, until the filling is firm.
9. Add the graham crackers to a ziplock pouch and use a rolling pin to crush them into fine crumbs. Sprinkle crumbs over filled strawberries. Transfer to a platter, and serve immediately.