Crispy Marshmallow Ghosts are absolutely professional, utterly delicious, completely ghoulish Halloween cookies. Pallor icing makes them ghostly good!
Crispy Marshmallow Ghosts

Crispy Marshmallow Ghosts
Recipe type: Dessert
Cuisine: American
Serves: 14 ghosts
  • 1/3 Cup butter
  • 6 Cups miniature marshmallows
  • 1 teaspoon vanilla
  • 8 Cups crispy rice cereal
  • 2 ounces semisweet chocolate, chopped
Pallor Icing:
  • 1 Cup granulated sugar
  • 3 Tablespoons water
  • 1 egg white
  • 1 pinch cream of tartar
  • 1 pinch salt
  • 1/2 teaspoon vanilla
Pallor Icing:
  1. 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. Can be stored up to 3 days. Makes 2 cups.
  1. In a saucepan, melt butter over medium heat; stir in marshmallows until smooth. Stir in vanilla. Scrape into large bowl; stir in cereal until coated.
  2. 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.
  3. In top of double boiler over bot (not boiling) water, melt chocolate; pipe onto ghosts to make faces.
  4. Ghosts can be refrigerated in airtight container for up to 3 days.
  5. Decorate by drawing faces with chocolate, or use candies and licorice strings.
Variation: Jack-O-Lanterns: Add orange food coloring with vanilla; shape into 1-1/2 inch balls. Create face with currants, red fruit leather, and licorice shoestrings and twists.

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