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Ghost krispies
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1/3 cup butter
6 cups miniature marshmallows
1 teaspoon 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 cream of tartar
Pinch of salt
1/2 teaspoon 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. Ghosts can be refrigerated in airtight container for up to 3 days.
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 extract. Cover and refrigerate for 1 hour or until thickened.
Decorate by the ghosts by drawing faces with chocolate, or use candies and licorice strings.
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