Description
Tombstone Treats are a fun and festive Halloween dessert combining crispy marshmallow rice cereal bars with spooky sugar cookie tombstones. The combination of chewy cereal bars, buttery cookies, toasted coconut grass, and decorative candy pumpkins makes for an interactive and delicious treat perfect for fall parties and celebrations.
Ingredients
Scale
For the Cereal Bars
- 3 tablespoons butter
- 4 cups miniature marshmallows
- 7-1/2 cups crisp rice cereal
For the Tombstone Cookies
- 1 tube (16-1/2 ounces) refrigerated sugar cookie dough
- 2/3 cup all-purpose flour
For Decorating
- 1 teaspoon water
- 4 drops green food coloring
- 1-1/2 cups sweetened shredded coconut
- Black paste food coloring
- Vanilla frosting
- Brown decorating icing
- 1 cup semisweet chocolate chips, melted
- Candy pumpkins
Instructions
- Make the cereal bars: In a large saucepan over low heat, melt the butter. Stir in the miniature marshmallows and continue stirring until completely melted and smooth. Remove the pan from heat and quickly stir in the crisp rice cereal until it is evenly coated with the marshmallow mixture. Using a buttered spatula, press the mixture firmly into a greased 13×9-inch baking pan. Allow to cool completely to set.
- Prepare the cookie dough: In a bowl, beat together the refrigerated sugar cookie dough and the all-purpose flour until just combined. Lightly flour a clean surface and roll out the dough to approximately 1/4-inch thickness. Use a 2-inch tombstone-shaped cookie cutter to cut out about 16 tombstone shapes. Place the cutouts about 2 inches apart on ungreased baking sheets.
- Add toothpicks and bake cookies: Along the bottom edge of each cookie, insert two toothpicks halfway into the dough to act as stakes for later assembly. Bake the cookies in a preheated 350°F oven for 8 to 10 minutes, or until the edges turn golden brown. Transfer the baked cookies to wire racks to cool completely.
- Prepare the coconut grass: In a bowl, mix the water with green food coloring. Add the sweetened shredded coconut to the bowl, cover it, and shake or toss to coat the coconut evenly with the green coloring. Toast the colored coconut by spreading it in a shallow pan and baking at 350°F for 5 to 10 minutes until golden brown, or alternatively, toast in a skillet over low heat, stirring occasionally to prevent burning.
- Decorate the cookies: Tint vanilla frosting gray by mixing in black paste food coloring. Spread the gray frosting evenly over each cooled sugar cookie. Use brown decorating icing to add decorative details that mimic tombstone inscriptions or cracks on the cookie surface.
- Assemble the treats: Cut the set cereal bars into rectangles measuring approximately 3 by 2 inches. Spread the melted semisweet chocolate chips over the tops of the cereal bars. Using the toothpicks already inserted into the cookies, carefully insert the cookies into the cereal bars so they stand upright like tombstones. Finish by decorating around the tombstones with toasted coconut ‘grass’ and place candy pumpkins as desired for a spooky, festive effect.
Notes
- Be sure to press the marshmallow mixture firmly into the pan to ensure the cereal bars hold together well.
- Inserting toothpicks before baking helps stabilize the cookies when placed upright in the cereal bars.
- To avoid burning the coconut when toasting on the stovetop, stir frequently and reduce heat as needed.
- Use a sturdy cookie cutter to achieve uniform tombstone shapes for easy assembly.
- This recipe can be made a day ahead to allow all components to set well.
Nutrition
- Serving Size: 1 treat
- Calories: 230
- Sugar: 16g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
