Crispy Marshmallow Ghosts recipe

1/3 cup butter
6 cups miniature marshmallows
1 tablespoon vanilla extract
8 cups crispy rice cereal
2 ounces semisweet chocolate, chopped

Pallor Icing
1 cup sugar
3 tablespoons water
1 egg white
Pinch of cream of tartar
Pinch of salt
1/2 tablespoon vanilla extract

In saucepan, melt butter over medium heat; stir in marshmallows until smooth. Stir in vanilla extract. Scrape into large bowl; stir in cereal until coated.

Set bowl over saucepan of boiling water. Using rubber gloves, shape cereal mixture into 4-inch long ghost shapes. Let stand for about 30 minutes or until firm.

Spread with Pallor Icing; let stand for about 30 minutes or until set.

In top of double boiler over hot (not boiling) water, melt chocolate; pipe onto ghosts to make faces.

For the Pallor Icing:
In top of double boiler over boiling water, combine sugar, water, egg white, cream of tartar and salt. With electric mixer, beat at high speed for 7 minutes or until stiff glossy peaks form. Fold in vanilla. Cover and refrigerate for 1 hour or until thickened.

Decorate by the ghosts by drawing faces with chocolate, or use candies and licorice strings.

Ghosts can be refrigerated in airtight container for up to 3 days.