Tombstone Treats Recipes

TOMBSTONE COOKIES

Steps:

• Line 13x9-inch pan with foil or waxed paper; grease generously with cooking spray. In 3-quart saucepan, melt butter over medium heat. Add marshmallows, stirring until melted. Remove from heat; stir in cereal. Press evenly in pan using greased spatula or waxed paper. Cool completely, about 30 minutes.
• Line cookie sheet with waxed paper. Using greased 3-inch tombstone-shaped cookie cutter, cut out 16 tombstones. In small bowl, place crushed wafer cookies.
• In small microwavable bowl, microwave 2/3 cup of the frosting on High 20 to 30 seconds or until melted. Dip bottom of each treat into melted frosting, tapping off excess. Immediately coat dipped portion with cookie crumbs. Place on cookie sheet to set, about 10 minutes.
• Place vanilla frosting in small resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag. Twist bag above frosting; squeeze bag to pipe RIP (Rest In Peace) on each treat.

TOMBSTONE AND COFFIN GRILLED CHEESES

Steps:

• Preheat the oven to 450 degrees F.
• Toss together the Cheddar, Gouda, mozzarella and Monterey Jack in a medium bowl. Lay the white bread on a work surface and spread the pesto evenly on half the slices. Spread half the cheese mixture (about 1/4 cup per sandwich) on the bread with the pesto and top with the remaining white bread to make 4 sandwiches; place on a parchment-lined baking sheet.
• Lay the dark bread on the work surface and spread the fig jam evenly on half the slices. Use the remaining cheese mixture and bread to make 4 sandwiches. Add the sandwiches to the baking sheet. Brush both sides of the white bread and dark bread sandwiches with melted butter. Bake for 5 minutes, then flip and bake for 3 minutes more.
• Make the tombstones: Cut the crusts off the sides and curved tops of the white bread sandwiches, following the curves of the tops. Leave the bottom crusts on. Next, cut each sandwich in half lengthwise so that the pieces resembles tombstones.
• Make the coffins: Cut the crusts off 3 sides of each sandwich, leaving 1 short side uncut. Halve each sandwich crosswise to make 2 long rectangles. Leaving a flat edge on the top and bottom of the short sides of each rectangle, make diagonal cuts at each corner to create a long hexagonal coffin shape. Add spooky decorations to the tombstones and coffins with the ketchup and mustard.
• Spread the lettuce on a platter with a high lip. Lean the gravestones against the lip to stand up. Nestle the coffins in the lettuce.

HALLOWEEN TOMBSTONE TREATS

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".

HALLOWEEN TOMBSTONE TREATS

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!