espresso-cream cheese rice krispie treats

3 TB salted butter
4 oz. cream cheese, room temp
2 Starbuck Via’s (the mild/medium one)
</span>A good size pinch of sea salt
10 or 11 ounce bag of mini marshmallows
8 ounce bag of chopped toffee bits (1 cup used in bars, remainder used for sprinkling on top)
6 and 1/2 cups rice krispies

Spray a 13 x 9-inch pan with non-stick cooking spray.
In a very large 6 or 8 qt. pan, melt the butter and cream cheese over low heat (low heat, do not let the cream cheese burn or cook!). 
For these next steps, please work fast. 
Once melted add in both the starbuck via’s, then a good sized pinch of sea salt, stir. 
Using a rubber spatula immediately add in the marshmallows—all the while keep an eye on the bottom of the pan, don’t let it burn! 
Ok to take pan off heat for a bit if needed. Once marshmallows are added just keep stirring until melted; you will be stirring a lot. 
After its melted take off the heat, add in the 1 cup of toffee bits, quick stir, and then add in the Rice Krispies until well combined.
This is when you have to work fast and stir until well combined; making sure to get the bottom well combined as well. (recipe by dawn finicane) 
Once all mixed then transfer mix to your prepared pan and push down into pan with spatula or water-wet hands. 
After it’s all smoothed over this is when I like to add a small sprinkling of sea salt to the top, then the rest of the toffee bits. (you might have to push the toffee bits down into mixture to make them stay in place. 
Place in fridge to set and cool. They need to cool completely before cutting. 
You will need a very sharp knife to cut these into bars.

Cut into bars or squares with a sharp knife. Depending on how you cut them they should make about 15-20 bars.