Tombstone brownies

Yield: 12 servings

Measure Ingredient
21½ ounce Reduced fat brownie mix
8 ounces Reduced fat milk chocolate frosting
4 ounces Hershey's® Milk Chocolate Bar
¼ cup White decorating icing
¾ cup Coconut; tinted green
12 \N Pieces candy pumpkins

Preheat oven to 350. Line a 13 x 9" pan with foil, extending foil beyond edges of pan; spray with cooking spray and set aside. Prepare brownie mix according to package directions. Spread mixture into prepared pan. Bake for 35 minutes. Cool in pan. Using foil as handles, remove brownies from pan; peel off foil. Frost with chocolate frosting. Cut brownies into twelve 4 x 2" bars. Break chocolate bar into pieces along scored lines and then cut in half. Using white icing, write R.I.P on chocolate pieces. Let stand until set. Press one chocolate piece into end of each brownie. Sprinkle with coconut in upper corner of each brownie for grass. Place one candy pumpkin on coconut.

Recipe by: Holiday Food Fun

Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.

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