Ingredients: • 1 package (about 19 oz.) brownie mix • 1 can (16 oz.) vanilla ready-to-spread frosting • 1 tablespoon HERSHEY'S Cocoa • 4 HERSHEY'S Cookies n Crème Kisses • 4 HERSHEY'S Kisses Brand Milk Chocolates • 5 (1.55 oz. each) HERSHEY'S Cookies 'n' Creme Bars, divided • 5 (Snack Size) HERSHEY'S N More Chocolate Bars • 1 tube (4.25 oz.) orange decorating icing • 1 cup sweetened coconut flakes • Green food color
Directions: 1. Line 8-inch square baking pan with foil, allowing foil to extend over sides; grease foil. Prepare, bake and cool brownie mix as directed on package. 2. Invert brownie onto large tray; remove foil. Stir frosting and cocoa in small bowl until well blended. Frost sides and top of brownie. 3. Press unwrapped HERSHEY'S Cookies n Crème Kisses upside down in all 4 corners of brownie. Place HERSHEY'S KISSES Brand Milk Chocolate on top of each HERSHEY'S Cookies n Crème Kisses. Unwrap 2 HERSHEY’S Cookies ‘n Crème bars; break into 12 pieces. Press each upright piece, near edge, around outside of brownie to resemble a fence. 4. Unwrap HERSHEY’S N More bars; holding upright, cut top of each bar at angle on one end to resemble tombstones. Pipe letters "R.I.P." on flat side of each bar with orange icing. 5. Combine coconut, 1/2 teaspoon water and a few drops green food color in small bowl. Toss with fork until evenly tinted. Spread over top of brownie. Press tombstones into brownie. 6. Unwrap remaining HERSHEY’S Cookies `n’ Crème bars; break and arrange to fit around base of brownie, making path and steps to cemetery.
Click here to see the recipe for Witches' Hat Chocolate Cupcakes.