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Tombstone Treats

"My brother loves Rice Krispies squares, and my mom loves sugar cookies," shares Jill Wright, Dixon, Illinois. "So, I came up with a cute treat they'd both like."

16 ServingsPrep: 45 min. Bake: 10 min. + cooling

Ingredients

3 tablespoons butter
4 cups miniature marshmallows
7-1/2 cups crisp rice cereal
1 tube (18 ounces) refrigerated sugar cookie dough
2/3 cup all-purpose flour
32 wooden toothpicks
1 teaspoon water
4 drops green food coloring
1-1/2 cups flaked coconut
Black decorating gel
Vanilla frosting
1 cup (6 ounces) semisweet chocolate chips, melted
Candy pumpkins

Directions

In a large saucepan over low heat, melt butter. Stir in marshmallows
until completely melted. Remove from the heat. Stir in cereal until
well coated. Press into a greased 13-in. x 9-in. pan with a buttered
spatula. Cool.
In a large bowl, beat cookie dough and flour until combined. On a
lightly floured surface, roll out dough to 1/4-in. thickness. Trace
tombstone pattern onto waxed paper; cut out 16 tombstones from
dough. Place 2 in. apart on ungreased baking sheets.
Along bottom edge of each cookie, insert two toothpicks halfway into

2 of 2

Tombstone Treats (continued)

Directions (continued)

the dough. Bake at 350° for 8-10 minutes or until edges are
golden brown. Remove to wire racks to cool.
In a large resealable plastic bag, combine water and green food
coloring. Add coconut; seal bag and shake to coat. Toast coconut;
set aside. Using black gel, tint frosting gray. Frost sugar cookies;
decorate with black gel.
Cut cereal bars into 3-in. x 2-in. rectangles; spread with melted
chocolate. Using toothpicks, insert cookies into cereal bars.
Decorate with coconut and candies as desired. Yield: 16 servings.

Nutrition Facts: 1 serving (1 each) equals 358 calories, 15 g fat (8 g saturated fat), 15 mg cholesterol, 306 mg sodium, 55 g carbohydrate, 1 g fiber, 4 g protein.