GHOSTS:

1/3 cup butter
6 cups miniature marshmallows
1 tsp. vanilla
8 cups crispy rice cereal (Rice Krispies)
2 oz. semi-sweet chocolate, chopped

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.

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 Ghostly Pale Icing (see below); let stand for about 30 minutes or until set.

In top of double boiler over hot (not boiling) water, melt 2 ounces chocolate; pipe onto ghosts to make faces.

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

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

Jack-O-Lantern Variation: Add orange food coloring with vanilla; shape into 1-1/2 inch balls. Create face with raisins, licorice strings and twists.

GHOSTLY PALE ICING:

1 cup granulated sugar
3 tbsp. water
1 egg white
pinch of cream of tartar
pinch of salt
1/2 tsp. vanilla

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.

Note: Can be stored up to 3 days.

Makes 2 cups icing.

Submitted by: Gina