1 package (21.5 ounces) brownie mix plus ingredients to prepare mix
1 cup chocolate fudge frosting (about 1/2 of 16-ounce container)
2 milk chocolate candy bars (1.55 ounces each)
Creamy Decorator's Frosting (recipe follows)
3/4 cup flaked coconut, tinted green
12 pumpkin candies
1. Preheat oven to 350°F. Line 13x9-inch baking pan with foil,
extending foil beyond edges of pan; grease foil.
2. Prepare brownie mix according to package directions. Spread in
prepared pan. Bake 30 to 35 minutes. Do not overbake. Cool in pan on
3. Using foil as handles, remove brownies from pan; peel off foil.
Frost with chocolate frosting. Cut brownies into twelve 4¥2-inch
4. Break chocolate bars into pieces along scored lines. Using Creamy
Decorator's Frosting, write "R.I.P." on chocolate pieces. Let stand
5. Press 1 chocolate piece into end of each brownie for tombstone.
Sprinkle tinted coconut on each brownie for grass. Place 1 pumpkin
candy on coconut.
Note: 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.
Creamy Decorator's Frosting
Makes about 5 cups
1-1/2 cups vegetable shortening
1-1/2 teaspoons lemon, coconut, almond or peppermint extract
7-1/2 cups sifted powdered sugar
1/3 cup milk
Beat shortening and extract in large bowl with electric mixer on
medium speed until fluffy. Slowly add half of sugar, 1/2 cup at a
time, beating well after each addition. Beat in milk and remaining
sugar. Beat one minute more or until smooth and fluffy.* Store in
refrigerator. (Frosting may be used for frosting cake and/or piping
*If frosting seems too soft for piping roses or other detailed
flowers or borders, refrigerate for a few hours. Refrigerating
frosting usually gives better results, but you may also try stirring
in additional sifted sugar, 1/4 cup at a time, until desired