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Tombstone Treats

Create some tombstone treats this Halloween

  • 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 semisweet chocolate chips, melted

  • Candy pumpkins


  • 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.

  • 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 dough. Bake at 350° until edges are golden brown, 8-10 minutes. 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 in a shallow pan in a 350° 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.

  • 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.

Nutrition Facts

1 treat: 358 calories, 15g fat (8g saturated fat), 15mg cholesterol, 306mg sodium, 55g carbohydrate (25g sugars, 1g fiber), 4g protein


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