Graveyard Brownies

Preheat the oven to 350° F. Line 13 x 9-inch pan with aluminum foil and coat with nonstick cooking spray. Set aside 1/2 cup of morsels for chocolate glaze.

Prepare brownie batter per package directions using water, oil and eggs. Stir in 1/2 cup morsels into batter before spreading the batter into the pan.

Bake for 18 to 20 minutes or until wooden pick inserted in center comes out clean. Let cool on wire rack for 15 minutes. Place serving platter or board over brownie and then carefully invert. Slowly remove foil. Trim the edges slightly and reserve the scraps.

Combine cookie dough and flour in medium bowl using your hands. Roll out onto a floured surface to a thickness of 1/4 inch. Cut into 1-inch strips and then to rectangles varying in length from 1 1/2 to 2 1/2 inches. Round the corners of a short end of each to make the cookies look like a grave stones. Reroll the scraps and repeat, to make 12 to 16 cookies total.

Place stones on an ungreased cookie sheet 2 inches apart. Bake for 13 minutes or until browned. Carefully reshape rounded corners of stones with edge of knife. Allow to cool on baking sheet 2 minutes, then remove to wire rack to cool completely. Once cool, decorate the tombstones with the writing icing and allow to set.

Microwave cream in microwave-safe glass measuring cup on HIGH for 20 seconds. Add remaining morsels and let stand for 5 minutes. Stir until smooth. Let cool for 10 minutes.

Spread the chocolate glaze on top of the brownie slab, allowing some to drip off the edges. Arrange the cookie stones, rounded sides up, inserting them into the brownie slab to make a graveyard. Crumble the reserved trimmed brownie edges and scatter around the graves to look like mounds of dirt. If using, place candy pumpkins near the graves.