Graveyard Pebble Bars Recipes

Steps:

• Spray 13x9-inch pan with cooking spray. In 4-quart Dutch oven, heat marshmallows and butter over low heat, stirring constantly, until melted and smooth. Remove from heat.
• Stir 8 cups of the cereal into marshmallow mixture. Press into pan. Cool 30 minutes.
• Spread frosting over marshmallow-cereal layer. Place remaining 1 cup cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or flat side of meat mallet. Sprinkle crushed cereal and broken candies over frosting.
• Cut into 8 rows by 4 rows. Insert 1 cookie half into each bar to look like tombstone.

Steps:

• In a bowl, combine flour, sugar, baking soda and salt; set aside. In a saucepan, combine butter, water and cocoa; bring to a boil over medium heat. Add to flour mixture; beat well. Beat in sour cream and eggs. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-38 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 5 minutes., Meanwhile, in a saucepan, combine butter, milk and cocoa; bring to a boil. Remove from the heat; stir in sugar and vanilla. Pour over warm cake. Crumble chocolate cookies; sprinkle over frosting while still warm. Cool completely. , For tombstone, use icing to decorate vanilla cookies with words or faces; place on cake. For ghosts, make mounds of whipped topping; use icing to add eyes and mouths as desired. Refrigerate for at least 1 hour. Just before serving, add pumpkins and gummy worms if desired.