Tombstone Treats 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 Printed from tasteofhome.com Oct 13, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Tombstone Treats cont. 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 mixing 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 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 Printed from tasteofhome.com Oct 13, 2008 Copyright Reiman Media Group, Inc © 2008

Tombstone Treats 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. Printed from tasteofhome.com Oct 13, 2008 Copyright Reiman Media Group, Inc © 2008