Crispy Marshmallow Ghosts

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



  • 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 granulated sugar
  • 3 tablespoons water
  • 1 egg white
  • Pinch of cream of tartar
  • Pinch of salt
  • 1/2 tablespoon vanilla extract


  1. Ghosts: In saucepan, melt butter over medium heat; stir in marshmallows until smooth.
  2. Stir in vanilla extract.
  3. Scrape into large bowl; stir in cereal until coated.
  4. Set bowl over saucepan of boiling water. Using rubber gloves, shape cereal mixture into 4-inch long ghost shapes.
  5. Let stand for about 30 minutes or until firm.
  6. Spread with Pallor Icing; let stand for about 30 minutes or until set.
  7. In top of double boiler over hot (not boiling) water, melt chocolate; pipe onto ghosts to make faces.
  8. 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.
  9. Fold in vanilla extract.
  10. Cover and refrigerate for 1 hour or until thickened.
  11. Decorate the ghosts by drawing faces with chocolate, or use candies and licorice strings.