Printable | Taste of Home

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

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

Printed from tasteofhome.com Oct 12, 2008

-----------------------Fold------------------------

Tombstone Treats cont.

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 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.