Halloween Crispy Marshmallow Ghosts Recipe

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Recipes.net Team Published March 30, 2020
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These fun treats are very festive without being scary. Children can decorate the ghost’s faces to make them personal.

How To Make Halloween Crispy Marshmallow Ghosts

  • 6 cup miniature marshmallows
  • 8 cup crispy rice cereal
  • ⅓ cup butter
  • 1 tsp. vanilla
  • 2 oz. semisweet chocolate (chopped)

Pallor Icing:

  • 1 cup granulated sugar
  • 3 tbsp. water
  • 1 egg white
  • Pinch cream of tartar
  • Pinch salt
  • ½ tsp. vanilla
  1. In saucepan, melt butter over medium heat; stir in marshmallows until smooth.
  2. Stir in vanilla.
  3. Scrape into large bowl; stir in cereal until coated.
  4. Set bowl over saucepan of boiling water.
  5. Using rubber gloves, shape cereal mixture into 4-inch long ghost shapes.
  6. Let stand for about 30 minutes or until firm.

To make icing

  1. In top of double boiler over boiling water, combine sugar, water, egg white, cream of tartar and salt.
  2. With electric mixer, beat at high speed for 7 minutes or until stiff glossy peaks form.
  3. Fold in vanilla.
  4. Spread ghosts with Pallor Icing; let stand for about 30 minutes or until set.
  5. In top of double boiler over hot (not boiling) water, melt chocolate; pipe onto ghosts to make faces.
  6. Ghosts can be refrigerated in airtight container for up to 3 days.
  7. Cover and refrigerate for 1 hour or until thickened.
  8. Decorate the ghosts by drawing faces with chocolate, or use candies and licorice strings.

How To Make Halloween Crispy Marshmallow Ghosts

0 from 0 votes
Preparation Time: 20 mins
Resting Time: 2 hrs
Cooking Time: 10 mins
Total Time: 2 hrs 30 mins
Serves:
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Ingredients

  • 6 cup miniature marshmallows
  • 8 cup crispy rice cereal
  • cup butter
  • 1 tsp. vanilla
  • 2 oz. semisweet chocolate, chopped

Pallor Icing:

  • 1 cup sugar, granulated
  • 3 Tbsp. water
  • 1 egg white
  • pinch cream of tartar
  • pinch salt
  • ½ tsp. vanilla

Instructions

  1. In saucepan, melt butter over medium heat; stir in marshmallows until smooth.
  2. Stir in vanilla.
  3. Scrape into large bowl; stir in cereal until coated.
  4. Set bowl over saucepan of boiling water.
  5. Using rubber gloves, shape cereal mixture into 4-inch long ghost shapes.
  6. Let stand for about 30 minutes or until firm.

To make icing

  1. In top of double boiler over boiling water, combine sugar, water, egg white, cream of tartar and salt.
  2. With electric mixer, beat at high speed for 7 minutes or until stiff glossy peaks form.
  3. Fold in vanilla.
  4. Spread ghosts with Pallor Icing; let stand for about 30 minutes or until set.
  5. In top of double boiler over hot (not boiling) water, melt chocolate; pipe onto ghosts to make faces.
  6. Ghosts can be refrigerated in airtight container for up to 3 days.
  7. Cover and refrigerate for 1 hour or until thickened.
  8. Decorate the ghosts by drawing faces with chocolate, or use candies and licorice strings.
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Nutrition

  • Calcium: 9mg
  • Calories: 401kcal
  • Carbohydrates: 76g
  • Cholesterol: 1mg
  • Fat: 11g
  • Fiber: 1g
  • Iron: 1mg
  • Potassium: 68mg
  • Protein: 3g
  • Saturated Fat: 3g
  • Sodium: 128mg
  • Sugar: 49g
  • Vitamin A: 338IU
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