Tombstone Treats
Tombstone Treats requires around 55 minutes from start to finish. One portion of this dish contains roughly 5g of protein, 21g of fat, and a total of 498 calories. This recipe serves 16 and costs $1.01 per serving. Head to the store and pick up decorating gel, water, crisp rice cereal, and a few other things to make it today. 46 people have tried and liked this recipe. It is brought to you by Taste of Home. It works well as a hor d'oeuvre. Overall, this recipe earns a not so spectacular spoonacular score of 17%. If you like this recipe, take a look at these similar recipes: Tombstone Cupcakes, Tombstone Cupcakes, and Tombstone Cookies.
Servings: 16
Preparation duration: 45 minutes
Cooking duration: 10 minutes
Ingredients:
3 tablespoons butter
1-1/2 cups flaked coconut
7-1/2 cups crisp rice cereal
Black decorating gel
2/3 cup all-purpose flour
4 drops green food coloring
Candy pumpkins
4 cups miniature marshmallows
1 tube (18 ounces) refrigerated sugar cookie dough
1 cup (6 ounces) semisweet chocolate chips, melted
1 teaspoon water
Equipment:
sauce pan
spatula
frying pan
bowl
baking sheet
toothpicks
ziploc bags
Cooking instruction summary:
Directions 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 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. Yield: 16 servings. Originally published as Tombstone Treats in Taste of HomeOctober/November 2006, p17 Nutritional Facts 1 serving (1 each) equals 358 calories, 15 g fat (8 g saturated fat), 15 mg cholesterol, 306 mg sodium, 55 g carbohydrate, 1 g fiber, 4 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. In a large saucepan over low heat, melt butter. Stir in marshmallows until completely melted.
2. 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.
3. In a large 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.
4. Place 2 in. apart on ungreased baking sheets.
5. Along bottom edge of each cookie, insert two toothpicks halfway into the dough.
6. Bake at 350° for 8-10 minutes or until edges are golden brown.
7. Remove to wire racks to cool.
8. In a large resealable plastic bag, combine water and green food coloring.
9. 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.
10. 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.
Nutrition Information:
covered percent of daily need
