Crispy Marshmallow Ghosts
Source: Canadian Living magazine, Nov 95
Article: Kids & Fun: Happy Halloween
Yield: 14 Ghosts

1/3 cup butter
6 cups miniature marshmallows
1 tsp vanilla
8 cups crispy rice cereal
2 oz semi-sweet chocolate, chopped
1 cup granulated sugar
3 tbsp water
1 egg white
1 pinch cream of tarter
1 pinch salt
1/2 tsp vanilla

Pallor Icing (Makes 2 cups):
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.)

Ghosts:
In Saucepan, melt butter over medium heat; stir in marshmallows until smooth. Stir in vanilla. 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 bot (not boiling) water, melt chocolate; pipe onto ghosts to make faces. Ghosts can be refrigerated in airtight container for up to 3 days.

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.