Tippy Tombstones

1. Line an 8x8x2-inch baking pan with foil; set aside. In a large bowl, combine the chow mein noodles, cornflakes, and raisins; set aside.

2. Put the peanut butter-flavored pieces in a medium microwave-safe bowl. Microwave, uncovered, on 100 percent power (high) for 1 minute. Stir until smooth. (If necessary, microwave for 15 to 45 seconds more, stirring after every 15 seconds or until melted.) Or place the peanut butter pieces in a small saucepan. Cook and stir over low heat until the pieces are melted. Pour the melted peanut butter pieces over the noodle mixture and stir until all of the mixture is coated. Spread mixture into prepared pan, pressing evenly. Cool about 30 minutes or until mixture is set. Use foil to lift mixture from pan onto a cutting board. Remove foil. Use a tombstone-shape cookie cutter to cut shapes or cut into 3x2-inch rectangles.

3. Put the white baking chocolate in a small microwave-safe bowl. Microwave, uncovered, on 100 percent power (high) for 45 seconds. Stir until smooth. (If necessary, microwave for 15 to 45 seconds more, stirring after every 15 seconds until melted. Or melt white baking chocolate in a saucepan as before.) Lightly spread the fronts, tops, and sides of tombstones with melted white chocolate. Let stand about 15 minutes or until set. Decorate with icing. Makes 6 to 8 snacks.