Espresso and Lime

0 Place 6 tablespoons of butter in a large non-stick skillet or dutch oven over medium heat
1 When the butter has melted, add 10 ounces of marshmallows and continue stirring until they have completely melted down
2 Stir in a teaspoon of vanilla extract and a pinch of salt
3 Transfer the skillet onto a heat proof surface and add 5 cups of rice krispies and 2 cups of crushed graham crackers
4 Mix until all of the ingredients are evenly distributed
5 Transfer the mixture into a parchment or foil lined baking dish (a 9”x9” or 8.5”x11”) sprayed with non stick spray
6 Let the mixture sit at room temperature for about an hour to set up a bit
7 Melt 1/2 cup of milk chocolate and drizzle over the top surface and then sprinkle 1/4 cup of mini marshmallows over the warm chocolate 
8 Slice into squares and enjoy!
9 Store leftovers in an airtight container at room temperature for up to 3 days