White Russian Rice Cereal Treats

Coat a 3-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.