Open the package of nutter butters and line a baking sheet with a silicone baking mat or parchment/wax paper.

Before you melt the almond bark, reserve a small amount to be melted later and used for the “RIP” lettering.

In a small pot over low heat, begin to melt the white chocolate almond bark with about a tablespoon of vegetable shortening. Stir occasionally until the chocolate is melted. Stir in a small amount of black gel food coloring, adding more if needed until you get your desired color. Once the chocolate is ready, place one nutter butter in the pot at a time, spooning chocolate over it and using a fork to remove it from the pot, tapping the fork against the pot to remove the excess chocolate. Use a toothpick to help transfer the nutter butter from the fork onto the lined baking sheet.

Repeat this process, dipping as many nutter butters as you like. You can also add more black gel food coloring to the chocolate to create different shades of tombstones.

Allow the chocolate on the nutter butters to set before moving forward. You can place the baking sheet in the fridge to help speed up this process.

Now you have a few options, you can leave the tombstones plain and simply write “RIP” on them or you can add some detailing like I did. On some on the tombstones I drew criss-crossing lines for a spooky affect and on others I drew the outline of the tombstone. I used leftover gray chocolate and a squeeze bottle to add on those details. If you choose to add details, allow that chocolate to set before adding the “RIP” lettering.

In a small pot over low heat, melt the reserved portion of white chocolate almond bark along with a small amount of vegetable shortening. Once melted transfer the chocolate to a squeeze bottle and add “RIP” to each tombstone. Allow the chocolate to set.

To assemble the graveyard, fill a pan with chocolate chips. Move the chips around to help get the tombstones in place. Sprinkle skeleton bone sprinkles over the graveyard.