Tombstone Treats
From mountainmama 15 years agoIngredients
- 3 tablespoons butter shopping list
- 4 cups miniature marshmallows shopping list
- 7-1/2 cups crisp rice cereal shopping list
- 1 tube (18 ounces) refrigerated sugar cookie dough shopping list
- 2/3 cup all-purpose flour shopping list
- 32 wooden toothpicks shopping list
- 1 teaspoon water shopping list
- 4 drops green food coloring shopping list
- 1-1/2 cups flaked coconut shopping list
- Black decorating gel shopping list
- vanilla frosting shopping list
- 1 cup (6 ounces) semisweet chocolate chips, melted shopping list
- Candy pumpkins shopping list
How to make it
- 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 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.
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