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Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 16 |
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My brother loves Rice Krispies squares, and my mom loves sugar cookies, shares Jill Wright, Dixon, Illinois. So, I came up with a cute treat they'd both like. Ingredients:
3 tablespoons butter |
4 cups miniature marshmallows |
7-1/2 cups crisp rice cereal |
1 tube (18 ounces) refrigerated sugar cookie dough |
2/3 cup king arthur unbleached all-purpose flour |
32 wooden toothpicks |
1 teaspoon water |
4 drops green food coloring |
1-1/2 cups flaked coconut |
black decorating gel |
vanilla frosting |
1 cup (6 ounces) semisweet chocolate chips, melted |
candy pumpkins |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
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