Here’s a super fun Halloween dessert adapted from a Halloween cookbook magazine from the grocery store check out. These turned out so great, and everyone loved them! For the tombstone writing you can purchase cookie icing in your baking aisle that comes packaged with a fine tip for writing or you can use white frosting. If you use the frosting for writing, you’ll need to take a zip loc bag and cut a small whole in the bottom corner, then add your frosting and squeeze the frosting out to write RIP.
- 2 packages (10 1/4 oz each) brownie mix plus ingredients to prepare mix
- 3/4 flaked coconut, tinted green
- 1 c. chocolate frosting (purchased or homemade)
- 2 chocolate candy bars
- White cookie icing or white frosting
- Preheat oven to 350°F. Line 13X9-inch baking pan with foil, extending foil beyond edges of pan; grease foil.
- Prepare brownie mix according to package directions. Spread in prepared pan. Bake 30 to 35 minutes. Do not over bake. Cool in pan on wire rack.
- To tint coconut, dilute a few drops of food coloring with 1/2 teaspoon water in a large plastic bag. Add 1 to 1-1/3 cups flaked coconut. Close the bag and shake well until the coconut is evenly coated. If a deeper color is desired, add more diluted food coloring and shake again. Set aside until brownies are cool. Once brownies are cool, spread the coconut onto your serving platter.
- Using foil as handles, remove brownies from pan; peel off foil. Cut brownies into twelve 4X2-inch bars. Frost with chocolate frosting. Place brownies onto the coconut grass.
- Break chocolate bars into pieces along scored lines. Using white cookie icing, write “R.I.P.” on chocolate pieces. Let stand until set.
- On the bottom of each chocolate piece, spread some chocolate frosting (this helps keep it attached) and press 1 chocolate piece into end of each brownie for tombstone.