Tombstone Treats Recipes

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HALLOWEEN TOMBSTONE TREATS



Halloween Tombstone Treats image

Really cute rice crispy treat squares with decorated tombstones on top, coconut "grass" and candy pumpkins! Original recipe came from the Oct/Nov 2006 Taste of Home issue. (*See my notes if making for small children!)

Provided by Wildflour

Categories     Dessert

Time 1h

Yield 16 tombstones

Number Of Ingredients 13

3 tablespoons butter
4 cups mini marshmallows
6 1/2-7 cups Rice Krispies
1 (18 ounce) package refrigerated sugar cookie dough
2/3 cup 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 semi-sweet chocolate chips
16 decorative candies, pumpkins

Steps:

  • In large saucepan over low heat, melt butter.
  • Stir in marshmallows until completely melted. Remove from heat.
  • Stir in cereal til well-coated. (*Iused 6 1/2 cups because I think they come out less dry.And they hold up better if they have to sit out for awhile). The original recipe called for 7 1/2, but what i used worked out really well!).
  • Press into a greased 13x9x2 pan with a buttered spatula. Cool.
  • In large mixing bowl, beat cookie dough and flour til well mixed.(*You do have to add the flour, otherwise that store-bought dough is really awful -- very sticky!).
  • On a lightly-floured surface, roll dough into a 6" x 16" rectangle.
  • Cut into 16 small rectangles. 2 rows of 8. Each one being 3" x 2".
  • You can trim tops (2" side)with a paring knife to resemble the top of a tombstone cutting an arch if desired.
  • Place each tombstone onto ugreased baking sheets 2" apart.
  • *Optional, along bottom edge (bottom 2" side)of each cookie, insert 2 toothpicks halfway into the dough. **If these will be for small children, I recommend not doing this. (My owm alternative directions to follow.).
  • Bake cookies at 350º for 8-10 minutes or until edges are golden brown.(*Mine took 13-14 minutes.)But mine were probably a little thicker than the original recipe. It had said to roll out and hand-cut each cookie with a paring knife around a waxed paper pattern -- (Cutting them into rectangles from a large rectangle was MUCH easier! And made more sense to me.)Then just simply trim the tops to whatever shape/style you want.
  • Remove to wire racks to cool.
  • In large plastic ziploc bag, combine water and green food coloring.
  • Add coconut, seal bag shut, and shake to coat.
  • Toast coconut, set aside. (Optional.)I didn't, it was fine.
  • Using black gel, tint frosting gray. (*I used one whole small tube and it was barely gray, but ok.).
  • Frost cookies, decorate tombstones with more black gel. (*The black gel for writing didn't work for me! I had to scrape it off, refrost the ones I wrecked, and just used chocolate frosting instead for the writing part. That worked perfectly for me.).
  • Cut cereal bars into 3"x2" rectangles.
  • Spread with melted chocolate chips. (*I didn't do this, I used frosting instead.)BUT! See further instructions!
  • Insert cookies into rice crispy treats sticking the toothpicks down in to hold up the cookie.
  • Do this on the edge of one long side.
  • *If you aren't using toothpicks, pipe a thick bead of melted chocolate chips on wide edge and hold in place til set. Or do on waxed paper, which is how i ended up doing this, and lay them down with the cookie pressed against it so you don't have to hold it. Refrigerate til set.(30 minutes was all it took.) Remove from waxed paper carefully.
  • (*I then opted to use the rest of the chocolate frosting to frost the tops of the exposed rice crispy treats part. Pressed the pumpkin into the frosting, then sprinkled with coconut.).
  • Decorate with coconut for "grass", and candy pumpkins.
  • Makes 16 "Tombstones".

Nutrition Facts : Calories 347.9, Fat 14.3, SaturatedFat 7.1, Cholesterol 15, Sodium 251.6, Carbohydrate 53.5, Fiber 1.9, Sugar 23.8, Protein 3.6

HALLOWEEN TOMBSTONE TREATS



Halloween Tombstone Treats image

These are adorable and so fun to make! Little ghosts and goblins go crazy over them...and us older witches, frankensteins and vampires, too! BOO! Have a Happy Halloween! Enjoy!! :D (Original recipe from Taste of Home with my own many alterations for ease of preparation and *safety for the lil ones. *The original recipe called for...

Provided by Kelly Williams

Categories     Other Desserts

Time 1h15m

Number Of Ingredients 12

3 Tbsp butter
4 c mini marshmallows
6 1/2 c rice krispies, can add up to 7 cups
18 oz pkg. sugar cookie dough, or make your own
2/3 c flour, (to be added to the premade dough)
1 tsp water
4 drops green food coloring
1 1/2 c sweetened flaked coconut
black decorating gel, optional
vanilla frosting, plus chocolate frosting/optional see directions
1 c semi-sweet chocolate chips
16 pumpkin shaped candies

Steps:

  • 1. In large saucepan over low heat, melt butter.Stir in marshmallows until completely melted. Remove from heat. Stir in cereal til well-coated. (*I used 6 1/2 cups because I think they come out less dry.And they hold up better if they have to sit out for awhile). The original recipe called for 7 1/2, but what I used worked out really well!). Press into a greased 13x9x2 pan with a buttered spatula or just your hands. Cool.
  • 2. In large mixing bowl, beat cookie dough and flour til well mixed.(*You do have to add the flour, otherwise that store-bought dough is really awful -- very sticky!). On a lightly-floured surface, roll dough into a 6" x 16" rectangle. Cut into 16 small rectangles. 2 rows of 8. Each one being 3" x 2". You can trim tops (2" side)with a paring knife to resemble the top of a tombstone cutting an arch if desired. Place each tombstone onto ugreased baking sheets 2" apart.
  • 3. Bake cookies at 350º for 8-10 minutes or until edges are golden brown.(*Mine took 13-14 minutes.)But mine were probably a little thicker than the original recipe. It had said to roll out and hand-cut each cookie with a paring knife around a waxed paper pattern -- (Cutting them into rectangles from a large rectangle was MUCH easier! And made more sense to me.)Then just simply trim the tops to whatever shape/style you want. Remove to wire racks to cool.
  • 4. In large plastic ziploc bag, combine water and green food coloring. Add coconut, seal bag shut, and shake to coat. Toast coconut if desired or use as is, set aside.
  • 5. Using black gel, tint frosting gray. (*I used one whole small tube and it was barely gray, but ok. I think a tiny bit of black paste food coloring would work better and be more economical which is what I'll do next time). Frost cookies, decorate tombstones with more black gel. (*The black gel for writing didn't work for me! I had to scrape it off, refrost the ones I wrecked, and just used chocolate frosting instead for the writing part. That worked perfectly for me.).
  • 6. Cut cereal bars into 3"x2" rectangles. Spread with melted chocolate chips. (*I didn't do this, I just used frosting instead.)
  • 7. Pipe a thick bead of melted chocolate chips on wide edge and hold in place til set. Or do on waxed paper, which is how I ended up doing most of them once I got the hang of it, and lay them down with the cookie pressed against it so you don't have to hold it. Refrigerate til set.(20-30 minutes was all it took.) Remove from waxed paper carefully. (*I then opted to use the rest of the chocolate frosting to frost the tops of the exposed rice crispy treats part. Pressed the pumpkin into the frosting, then sprinkled with coconut.)Decorate with coconut for "grass", and candy pumpkins. Makes 16 "Tombstones". You can change the directions for however it works best for you! You can sub premade cookies, also, for extra ease.
  • 8. *To make these go even faster, bake the cookies and decorate them the day before. Have a Happy Halloween!

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