Halloween is coming up and you might want some simple desserts to make. These recipes use ingredients you likely have on hand already. Each one is straightforward and does not need fancy equipment. They work for parties or a quick family treat. You will find 14 easy options below.
Helpful Tips Before You Start
These tips will help keep the process simple when making the desserts.
Start with Ready Bases
Use store bought cookie dough or cake mix to cut down on time and steps.
Set Up a Decorating Station
Lay out candy, sprinkles, and tools on the counter so everything stays within reach.
Work in Small Batches
Make one or two recipes at a time instead of trying to finish all at once.
Chill Dough When Needed
Place cookie dough in the fridge for 20 minutes to make cutting shapes easier.
Use Candy for Details
Add candy eyes or chocolate chips for faces instead of trying to pipe fine lines.
No-Bake Pumpkin Cheesecake Bites
These no-bake pumpkin cheesecake bites bring together creamy filling and a light graham cracker coating. They work well for Halloween gatherings when you need a simple dessert that does not require baking or much hands-on time.
The bites have a smooth, spiced pumpkin flavor balanced by a slightly sweet crust. They stay firm after chilling and hold up nicely on a party tray.
Serves 4 people.
Ingredients
- 8 ounces cream cheese, softened
- 1/2 cup pumpkin puree
- 1/4 cup granulated sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 3/4 cup graham cracker crumbs, divided
- 2 tablespoons unsalted butter, melted
Instructions
- Place the softened cream cheese in a mixing bowl and beat until smooth.
- Add the pumpkin puree, sugar, pumpkin pie spice, and vanilla extract. Mix until fully combined.
- Stir in 1/4 cup of the graham cracker crumbs and the melted butter until the mixture holds together.
- Cover the bowl and chill the mixture for 30 minutes.
- Scoop the chilled mixture into small portions and roll each into a ball.
- Roll the balls in the remaining 1/2 cup graham cracker crumbs to coat evenly.
- Place the bites on a plate or baking sheet and chill until ready to serve.
Extra Tips
Chill the mixture long enough so the bites hold their shape when rolled. If the filling feels too soft, add one extra tablespoon of graham cracker crumbs before forming the balls. Store leftovers in an airtight container in the refrigerator for up to three days.Course: Dessert Cuisine: American Equipment: Mixing Bowl, Electric Mixer, Baking Sheet
Chocolate Spiderweb Brownies
These Chocolate Spiderweb Brownies add a simple Halloween touch to a basic brownie recipe. Fudgy chocolate squares get topped with a white chocolate web that sets quickly after baking.
They suit last-minute party prep or an easy kitchen project with kids. The brownies stay moist inside with a light crackle on top and a sweet contrast from the web.
Serves 4 people.
Ingredients
- ½ cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- ⅓ cup cocoa powder
- ½ cup all-purpose flour
- ¼ teaspoon salt
- ½ cup semisweet chocolate chips
- ¼ cup white chocolate chips
- 4 candy spiders (optional)
Instructions
- Preheat the oven to 350°F and line an 8×8 pan with parchment paper.
- Melt the butter in a medium saucepan over low heat. Remove from heat and stir in the sugar until combined.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the cocoa powder, flour, and salt until the batter is smooth.
- Fold in the semisweet chocolate chips, then spread the batter evenly in the prepared pan.
- Bake for 20-25 minutes until a toothpick comes out with moist crumbs. Cool completely in the pan.
- Melt the white chocolate chips in a microwave-safe bowl in 20-second bursts, stirring between each. Spoon into a small zip-top bag, snip a tiny corner, and pipe concentric circles on the brownies.
- Drag a toothpick from the center outward to form the web pattern. Top each brownie with a candy spider if using, then cut into four squares.
Extra Tips
Melt the white chocolate just until smooth to avoid seizing during piping. Store cooled brownies in an airtight container at room temperature for up to three days. For a firmer web, let the piped chocolate set in the fridge for 10 minutes before slicing.Course: Dessert Cuisine: American Equipment: Saucepan, Mixing Bowl, 8×8 Baking Pan, Microwave-Safe Bowl
Ghost-Shaped Meringue Cookies
These ghost-shaped meringue cookies bring a light and airy touch to any Halloween spread. They require only a handful of pantry staples and come together with basic mixing and piping steps. The result is a crisp outside with a soft, marshmallow-like center and a gentle vanilla sweetness.
They work well for last-minute party prep or as a fun activity with kids. The cookies hold their shape after baking and add a simple homemade element without needing fancy tools.
Serves 4 people.
Ingredients
- 2 large egg whites
- 1/2 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- 1/4 cup 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 clean mixing bowl. Beat with an electric mixer on medium speed until soft peaks form.
- Add the sugar a little at a time while beating on high speed. Continue until the mixture reaches stiff, glossy peaks.
- Mix in the vanilla extract on low speed until just combined.
- Spoon the meringue into a piping bag fitted with a round tip. Pipe ghost shapes onto the prepared baking sheet, leaving space between each one.
- Press two mini chocolate chips into the top of each ghost to create eyes.
- Bake for 90 minutes, then turn off the oven and leave the cookies inside to cool completely without opening the door.
Extra Tips
Pipe the ghosts with a slightly wider base and narrower top so they stand upright after baking. Store cooled cookies in an airtight container at room temperature for up to three days to keep them crisp. If the meringue feels too soft to pipe, beat it a bit longer until it holds its shape firmly.Course: Dessert Cuisine: American Equipment: Mixing Bowl, Electric Mixer, Piping Bag, Baking Sheet, Parchment Paper
Caramel Apple Nachos with Candy Toppings
This recipe turns fresh apple slices into a shareable treat that works well for Halloween gatherings. It needs no oven and comes together fast, making it easy to set out for kids or last-minute guests. The result is a mix of crisp fruit, sticky caramel, and colorful candy pieces that feel festive without much effort.
The apples provide a fresh base while the warm caramel adds richness and the candy toppings bring crunch and sweetness. It is simple to customize with whatever candies you have on hand.
Serves 4 people.
Ingredients
- 4 large Granny Smith apples
- 1 cup store-bought caramel sauce
- 1/2 cup mini chocolate chips
- 1/4 cup candy corn
- 2 tablespoons Halloween sprinkles
Instructions
- Core the apples and cut them into thin wedges. Place the slices in a single layer on a large platter.
- Warm the caramel sauce in the microwave for 20 seconds if it is too thick to drizzle.
- Drizzle the warm caramel evenly over the apple slices.
- Scatter the mini chocolate chips, candy corn, and sprinkles across the top.
Extra Tips
Serve the nachos right away so the apples stay crisp. Tart Granny Smith apples help balance the sweetness of the caramel and candies. If you need to prepare ahead, slice the apples and keep them in lemon water until you are ready to assemble.Course: Dessert Cuisine: American Equipment: Knife, Large Platter, Microwave
Witch Hat Chocolate Truffles
These witch hat chocolate truffles bring a fun Halloween touch to any dessert table. They combine rich chocolate with a simple shaping trick that turns basic truffles into festive hats. The result is a creamy center with a light cocoa finish and a crisp cone top.
They work well for parties or after-dinner treats when you want something quick yet themed. The flavor is deep and chocolate-forward with a smooth, fudgy bite.
Serves 4 people.
Ingredients
- 8 ounces semisweet chocolate chips
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened cocoa powder
- 4 mini sugar cones
- 2 tablespoons black sanding sugar
Instructions
- Place the semisweet chocolate chips in a heat-safe bowl. Heat the heavy cream in a small saucepan until it just begins to steam, then pour it over the chips. Let it sit for one minute before stirring until smooth.
- Stir the vanilla extract into the chocolate mixture. Cover and chill the bowl for two hours until the ganache is firm enough to handle.
- Scoop the chilled ganache into four equal portions and roll each into a ball. Place the balls on a parchment-lined plate.
- Roll each ball in the unsweetened cocoa powder to coat evenly. Set them aside.
- Melt a small amount of the remaining ganache in the microwave for 15 seconds. Dip the open end of each mini sugar cone into the melted ganache and press it gently onto a truffle ball to form the hat point.
- Sprinkle the black sanding sugar over the top of each cone while the ganache is still tacky. Chill the finished hats for 15 minutes to set.
Extra Tips
Chill the ganache fully before rolling so the truffles hold their shape. If the cocoa coating looks patchy, roll the truffles a second time after the first layer sets. Store leftovers in an airtight container in the fridge for up to three days. The sugar cones stay crisp when kept cold, so assemble them the same day you plan to serve.Course: Dessert Cuisine: American Equipment: Mixing Bowl, Small Saucepan, Baking Sheet
Candy Corn Rice Krispie Treat Squares
These squares give the classic Rice Krispie treat a Halloween spin by folding in candy corn for bright color and chewy bites. They come together fast on the stovetop and need only a short chill before slicing, so they fit last-minute party prep or an easy after-school snack.
The finished bars have a crisp cereal base, soft marshmallow chew, and sweet bursts from the candy corn pieces scattered throughout.
Serves 4 people.
Ingredients
- 2 tablespoons unsalted butter
- 2 1/2 cups mini marshmallows
- 4 cups Rice Krispies cereal
- 3/4 cup candy corn, divided
Instructions
- Line an 8×8 inch pan with parchment paper and set it aside.
- Melt the butter in a large saucepan over low heat.
- Add the mini marshmallows and stir until fully melted and smooth.
- Remove the pan from heat and quickly stir in the Rice Krispies cereal until evenly coated.
- Fold in 1/2 cup of the candy corn while the mixture is still warm.
- Press the mixture firmly into the prepared pan using a spatula or lightly greased hands.
- Sprinkle the remaining 1/4 cup candy corn over the top and press it gently into the surface.
- Let the treats cool at room temperature for 20 minutes, then cut into four squares.
Extra Tips
Press the mixture firmly while it is still warm so the squares hold their shape after cooling. If the candy corn starts to melt too much during mixing, work quickly or reduce the heat to low. Store leftovers in an airtight container at room temperature for up to two days to keep the cereal crisp.Course: Dessert Cuisine: American Equipment: Saucepan, Large Mixing Bowl, 8×8 Inch Baking Pan
Pumpkin Spice Cupcakes with Cream Cheese Frosting
These cupcakes capture the warm spices of fall in a quick dessert that fits right into Halloween plans. They turn out moist from the pumpkin and pair well with a simple tangy frosting that holds its shape. Serve them at a party or keep a few for an easy weeknight treat.
The texture stays soft and tender while the cream cheese frosting adds a smooth contrast. The flavors balance sweet pumpkin with just enough spice to feel seasonal without overpowering the cake.
Serves 4 people.
Ingredients
- 3/4 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup pumpkin puree
- 1 large egg
- 1/4 cup vegetable oil
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 4 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 3/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F and line a muffin tin with 4 paper liners.
- In a medium bowl, whisk together the flour, granulated sugar, pumpkin pie spice, baking powder, baking soda, and salt.
- Add the pumpkin puree, egg, and vegetable oil to the dry ingredients. Stir until the batter is smooth and no dry streaks remain.
- Divide the batter evenly among the four liners and bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
- While the cupcakes cool, prepare the frosting. In a small bowl, beat the cream cheese and butter until creamy.
- Add the powdered sugar and vanilla extract to the cream cheese mixture. Beat until smooth and spreadable.
- Once the cupcakes reach room temperature, spread or pipe the frosting on top.
Extra Tips
If the frosting feels too soft after mixing, chill it for 10 minutes before spreading. The cupcakes taste best the day they are made, but you can store leftovers in the refrigerator for up to two days and let them sit at room temperature for a few minutes before serving. Use room-temperature cream cheese and butter so the frosting mixes without lumps.Course: Dessert Cuisine: American Equipment: Mixing bowls, muffin tin, whisk, electric mixer
Oreo Dirt Pudding Cups with Gummy Worms
This no-bake dessert turns instant pudding into a fun Halloween treat. The layers of creamy chocolate and crushed cookies create a dirt-like look that appeals to both kids and adults.
It works well for parties or classroom events where you need something quick and mess-free. The texture stays creamy with a bit of crunch from the cookies, and the gummy worms give it a playful touch.
Serves 4 people.
Ingredients
- 1 package (3.9 oz) instant chocolate pudding mix
- 2 cups cold milk
- 16 Oreo cookies, crushed
- 8 gummy worms
- Whipped cream, for topping
Instructions
- Whisk the instant chocolate pudding mix and cold milk together in a mixing bowl until smooth and thickened, about two minutes.
- Divide half of the pudding evenly among four serving cups.
- Sprinkle half of the crushed Oreo cookies over the pudding in each cup.
- Add the remaining pudding on top of the cookie layer in each cup.
- Top each cup with the rest of the crushed Oreo cookies to create the dirt effect.
- Place two gummy worms on top of each cup so they appear to crawl out of the dirt.
- Finish with a dollop of whipped cream on each cup before serving.
Extra Tips
Crush the Oreos into small pieces for the best dirt look, and chill the cups for at least 30 minutes so the pudding sets firmly. You can prepare everything the night before and add the gummy worms right before serving to keep them from getting too soft.Course: Dessert Cuisine: American Equipment: Mixing Bowl, Whisk, Serving Cups
Black Cat Sugar Cookies with Royal Icing
These cookies bring a playful Halloween touch to any dessert table. The simple sugar cookie base bakes up crisp at the edges and tender in the center. Royal icing adds a smooth, sweet finish that sets firm for easy handling.
They work well for parties or casual gatherings since the shapes and decorations come together with basic tools. The black icing gives each cat a bold look while the candy eyes add a fun detail.
Serves 4 people.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 1 egg white
- Black food coloring
- 8 candy eyes
Instructions
- Beat the softened butter and granulated sugar in a bowl until light and creamy. Add the egg yolk and vanilla extract and mix until combined.
- Stir in the flour gradually until a soft dough forms. Shape the dough into a disc, wrap it, and chill for 20 minutes.
- Heat the oven to 350 degrees. Roll the dough to 1/4-inch thickness on a lightly floured surface. Cut out cat shapes with a cookie cutter and place them on a baking sheet.
- Bake for 10 to 12 minutes until the edges turn lightly golden. Let the cookies cool completely on the sheet.
- Whisk the powdered sugar with the egg white until smooth and thick. Stir in black food coloring a drop at a time until the icing reaches a deep black shade.
- Pipe the black icing over each cooled cookie to cover the surface. Place two candy eyes on each cat while the icing is still wet.
Extra Tips
Pipe a thin border first, then fill in the center to keep the icing from running off the edges. Store finished cookies in a single layer between sheets of parchment so the icing stays smooth. If the icing feels too thick, add water one drop at a time until it flows easily from the piping tip.Course: Dessert Cuisine: American Equipment: Mixing Bowl, Baking Sheet, Rolling Pin, Piping Bag, Cookie Cutter
Red Velvet Whoopie Pies with Cream Filling
Red velvet whoopie pies add a festive touch to Halloween with their bright color and soft texture. The cocoa-kissed cookies pair with a tangy cream filling for a balanced sweet bite. They suit casual gatherings or quick homemade treats for kids and adults alike.
The finished pies have a cake-like crumb and a smooth, spreadable center. They come together with basic pantry items and store well for a day or two.
Serves 4 people.
Ingredients
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1/4 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
Instructions
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, and baking soda.
- In a separate bowl, beat the granulated sugar and 1/4 cup butter until light. Add the egg, buttermilk, red food coloring, and vanilla extract and mix until smooth.
- Stir the dry ingredients into the wet mixture until just combined.
- Drop rounded tablespoons of batter onto the baking sheet, spacing them 2 inches apart. Bake for 10 to 12 minutes until the tops spring back lightly. Cool completely on a wire rack.
- While the cookies cool, beat the cream cheese, 2 tablespoons butter, powdered sugar, and remaining vanilla until creamy.
- Spread filling on the flat side of half the cookies and top with the remaining cookies to form sandwiches.
Extra Tips
Chill the filled whoopie pies for 30 minutes before serving so the cream sets and holds its shape. If the batter seems thick, add an extra splash of buttermilk. Store leftovers in an airtight container in the fridge for up to two days.Course: Dessert Cuisine: American Equipment: Mixing Bowls, Baking Sheet, Electric Mixer, Wire Rack
Apple Cinnamon Crisp with Oat Topping
This apple cinnamon crisp offers a simple way to bring cozy flavors to a Halloween gathering. Sliced apples baked with cinnamon develop a soft texture under a crunchy oat topping that holds up well after an evening of activities.
It suits last-minute dessert needs since it uses basic pantry items and comes together in one dish. The result tastes warmly spiced with a pleasant contrast between tender fruit and crisp oats.
Serves 4 people.
Ingredients
- 4 medium apples, cored and sliced
- 2 tablespoons lemon juice
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 3/4 cup rolled oats
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar
- 6 tablespoons unsalted butter, melted
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F. In a mixing bowl, combine the apple slices with the lemon juice, granulated sugar, and cinnamon until the apples are evenly coated.
- Transfer the apple mixture to a medium baking dish and spread it into an even layer.
- In the same mixing bowl, stir together the rolled oats, flour, brown sugar, and salt. Pour in the melted butter and mix until the topping forms moist clumps.
- Sprinkle the oat mixture evenly over the apples, covering them completely.
- Bake for 30 to 35 minutes until the topping turns golden brown and the apples are soft when pierced with a fork.
Extra Tips
Use a mix of sweet and tart apples so the filling balances the sweetness of the oat topping. If the topping browns too quickly, loosely cover the dish with foil for the last 10 minutes of baking. Leftovers keep their crunch best when stored uncovered in the refrigerator and reheated in a 300°F oven for a few minutes.Course: Dessert Cuisine: American Equipment: Mixing Bowls, Baking Dish, Oven
Monster Eyeball Cake Pops
These cake pops bring a spooky touch to any Halloween spread without much effort. They work well for parties or classroom treats because the shape and details come together quickly once the cake is ready. Each bite gives a soft, moist center with a thin, crisp candy coating.
The finished pops look like eyeballs thanks to the white shell, red lines, and dark center. They keep their shape at room temperature for several hours, which makes them handy for serving on a platter or sticking into a foam block for display.
Serves 4 people.
Ingredients
- 1 1/2 cups crumbled vanilla cake
- 1/3 cup vanilla frosting
- 1 cup white candy melts
- 8 lollipop sticks
- Red gel icing
- 8 candy eyeballs
Instructions
- Place the crumbled cake in a bowl and stir in the vanilla frosting until the mixture holds together when pressed.
- Scoop the mixture into eight equal portions and roll each into a smooth ball.
- Push one lollipop stick into the center of each ball, then set the balls on a parchment-lined baking sheet and chill for 20 minutes.
- Melt the white candy melts in a microwave-safe bowl, stirring every 20 seconds until smooth.
- Dip each chilled cake ball into the melted candy, letting excess drip off, then return it to the baking sheet.
- Immediately press one candy eyeball onto the center of each coated pop while the candy is still soft.
- Use the red gel icing to draw short, thin lines around the edge of each eyeball to create veins.
- Let the pops set at room temperature until the coating is firm.
Extra Tips
Chill the cake balls long enough so they do not slide off the sticks during dipping. If the red gel looks too thick, warm the tube briefly in your hands before drawing the veins. 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
Spooky Bat Chocolate Bark with Pretzels
This chocolate bark brings together sweet dark chocolate and salty pretzels for a quick treat that fits right into Halloween parties or after-school snacks. The mix of crunchy and smooth textures makes it easy to enjoy, while simple bat decorations add a festive touch without extra fuss.
It works well when you need something that can be made ahead and served straight from the fridge. Kids can help press on the toppings once the chocolate is spread.
Serves 4 people.
Ingredients
- 12 ounces dark chocolate chips
- 1 1/2 cups pretzel twists, broken into pieces
- 1/4 cup candy eyes
- 2 tablespoons black sprinkles
Instructions
- Line a baking sheet with parchment paper and set it aside.
- Place the dark chocolate chips in a microwave-safe bowl and heat in 30-second bursts, stirring after each, until fully melted and smooth.
- Stir the broken pretzel pieces into the melted chocolate until evenly coated.
- Pour the mixture onto the prepared baking sheet and spread it into an even layer about 1/4 inch thick.
- While the chocolate is still soft, press candy eyes across the surface to form bat faces and scatter the black sprinkles around them.
- Chill the bark in the refrigerator for 30 minutes or until firm, then break it into pieces.
Extra Tips
Break the bark into uneven shards so some pieces show more pretzel and others highlight the candy eyes. If the chocolate starts to set too quickly while adding toppings, pop the tray back into the microwave for 10 seconds to soften the surface again. Store leftovers in an airtight container in the fridge to keep the pretzels crisp.Course: Dessert Cuisine: American Equipment: Baking sheet, Parchment paper, Microwave-safe bowl, Spatula
Layered Halloween Jello Parfaits
These layered Halloween Jello parfaits bring bright colors to any fall gathering. Clear glasses show off the stripes, making them a simple but eye-catching dessert for kids and adults alike. The combination of fruity gelatin and creamy topping gives a light, cool bite that balances sweet and tangy flavors.
The recipe uses just two Jello flavors to keep prep straightforward while still feeling festive. It works well for make-ahead treats since the layers need time to set in the fridge.
Serves 4 people.
Ingredients
- 1 package (3 oz) orange gelatin
- 1 package (3 oz) grape gelatin
- 2 cups boiling water, divided
- 2 cups cold water, divided
- 1 cup whipped topping, divided
- 2 tablespoons Halloween sprinkles
Instructions
- In a medium bowl, stir the orange gelatin with 1 cup boiling water until fully dissolved. Add 1 cup cold water and mix well. Let the mixture cool at room temperature for 10 minutes.
- Spoon 2 tablespoons of the orange mixture into each of 4 clear glasses. Place the glasses in the refrigerator for 20 minutes until the layer firms.
- In a second bowl, stir the grape gelatin with the remaining 1 cup boiling water until dissolved. Add the remaining 1 cup cold water and mix. Let cool for 10 minutes.
- Remove the glasses from the fridge. Add 2 tablespoons of the grape mixture to each glass on top of the orange layer. Chill for another 20 minutes.
- Repeat the layering process with the remaining orange and grape mixtures, chilling between each addition until all gelatin is used and the parfaits are fully set.
- Top each parfait with a dollop of whipped topping and a sprinkle of Halloween sprinkles before serving.
Extra Tips
Chill each layer until it feels firm to the touch before adding the next one to keep the colors distinct. Use a spoon to gently spread the whipped topping so it does not sink into the Jello. Store any leftovers covered in the refrigerator for up to two days. If the Jello sets too firmly before layering, let it sit at room temperature for a few minutes to soften slightly for easier pouring.Course: Dessert Cuisine: American Equipment: Mixing bowls, Parfait glasses, Refrigerator
