Tombstone Treats

• 3 tablespoons butter
• 4 cups miniature marshmallows
• 7-1/2 cups crisp rice cereal
• 1 tube (16-1/2 ounces) refrigerated sugar cookie dough
• 2/3 cup all-purpose flour
• 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 (6 ounces) semisweet chocolate chips, melted
• Candy pumpkins

1. In a large saucepan over low heat, melt butter. Stir in marshmallows until melted. Remove from heat. Stir in cereal until well coated. With a buttered spatula, press into a greased 13x9-in. pan. Cool.
2. 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
3. .
4. Along bottom edge of each cookie, insert two toothpicks halfway into dough. Bake at 350u0b0 until edges are golden brown, 8-10 minutes. Remove to wire racks to cool.
5. In a large resealable plastic bag, combine water and green food coloring. Add coconut; seal bag and shake to coat. Toast coconut in a shallow pan in a 350u0b0 oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally. Set aside. Using black paste food coloring, tint frosting gray. Frost sugar cookies; decorate with brown decorating icing.
6. Cut cereal bars into 3x2-in. rectangles; spread with melted chocolate chips. Using toothpicks, insert cookies into cereal bars. Decorate with coconut and candies as desired.

butter, marshmallows, crisp rice, allpurpose, water, coconut, black paste food coloring, vanilla frosting, brown decorating icing, chocolate chips, pumpkins

Taken from www.tasteofhome.com/recipes/tombstone-treats/ (may not work)