Krispy Kreme announces new ‘Monster Batch’ donuts just in time for Halloween

Twisted: Unserious food tastes seriously good.

Krispy Kreme has been on something of a tear of late, when it comes to devising ever more creative donut flavours.

Just recently we heard news of a limited edition cheesecake-stuffed pumpkin spiced donuts, perfect for the change into fall weather conditions. Before that came the quite frankly groundbreaking revelation of a collab between the donut makers and Reese’s, the result being two utterly delectable looking Reese’s stuffed donuts.

Donuts are, of course, the ultimate comfort food in many ways. There for you in your low points; after a breakup, in the rain, when the Miami Heat got torched by the San Antonio Spurs in the NBA finals. Donuts have seen you through some stuff, and back out the other side.

If you’ve been a fan of Krispy Kreme’s recent antics, then you’ll be delighted to know that the donut maker is back at it again, after it was revealed that three new Halloween donuts are on their way to your stomach, aptly christened the Monster Batch.

One suspects that the creative folk over at Krispy Kreme had a riot coming up with these cycloptic treats, as one of them is named Slimon the Slime Monster, described as the “original filled ring leader” of the trio. So far, so witty.

Says Dave Skena, Chief Marketing Officer for Krispy Kreme, per Delish;

“Slimon and his cycloptic friends are looking to slime and sweeten Halloween parties throughout October.

“We are asking everyone to keep an eye out for these mischievous monsters … and then eat them. Because they are scary good.”

Says Instagram account Candy Hunting of the new trio of donuts;

“New Monster Batch doughnuts are out now through Halloween at Krispy Kreme! First is Hypno-Henry which has a cake batter filling, then Slimon with lemon filling, and last is Mumford, which is an original Glazed doughnut.”

If these sound like your kind of scary treat, then keep your eyes peeled for the spooky treats at Krispy Kreme stores.

This article was originally published on vt.co