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Espresso powder water unsalted butter marshmallows salt puffed rice cereal white chocolate heavy cream coffee liqueur
Viewed: 64 - Published at: 3 years agoIngredients
- 1 tablespoon instant espresso powder
- 1 teaspoon hot water
- 4 tablespoons unsalted butter (1/2 stick), plus more for coating the pan
- 1 (10- to 10-1/2-ounce) bag mini marshmallows (about 5 1/2 cups)
- 1/4 teaspoon fine salt
- 6 cups puffed rice cereal (about 7 ounces), such as Rice Krispies
- 8 ounces white chocolate (not chips), coarsely chopped
- 3 tablespoons heavy cream
- 2 tablespoons coffee liqueur, such as Kahlua
Method
- Coat a 13-by-9-inch baking pan with butter and set it aside.
- Place the espresso powder in a small bowl, add the hot water, and stir until the powder has dissolved; set aside.
- Melt the measured butter in a large pot or Dutch oven over medium-low heat.
- Add the marshmallows and salt and cook, stirring frequently, until the marshmallows are completely melted.
- Add the dissolved espresso powder and stir to combine.
- Remove the pan from the heat, add the rice cereal, and stir until combined.
- Transfer the mixture to the prepared baking pan and press it into an even layer with your hands.
- Set it aside while you make the glaze.
- Place the chocolate and cream in a small saucepan over low heat and stir until melted and combined (the mixture will not be completely smooth).
- Remove from the heat, add the coffee liqueur, and whisk until combined and smooth.
- Pour the mixture over the treats and spread it into an even layer.
- Let sit until the treats are completely cooled and the chocolate is set, about 30 minutes.
- Cut the treats into 24 (2-inch) squares.
- They can be stored in an airtight container at room temperature for up to 1 day.
