Ingredients:

  • 4 tbsp (56g) unsalted butter
  • 1 can (14 oz / 397g) sweetened condensed milk
  • 2 tbsp instant espresso powder
  • 1 tsp vanilla extract
  • 1/4 tsp fine sea salt
  • 6 cups (150g) puffed rice cereal
  • 1/4 cup (30g) crushed toasted hazelnuts

Instructions:

  1. Melt the butter in a large saucepan over medium-low heat. Once bubbling, whisk in the instant espresso powder and salt. Heat for 60 seconds until the coffee smells roasted and nutty.
  2. Pour in the sweetened condensed milk and vanilla extract. Stir constantly with a silicone spatula for 3-5 minutes until the mixture becomes a glossy, mahogany-colored syrup that thickens slightly.
  3. Remove the pan from the heat immediately. Fold in the puffed rice cereal and crushed toasted hazelnuts, ensuring every grain is evenly coated in the coffee syrup.
  4. Transfer the mixture into an 8x8 inch baking pan lined with parchment paper. Press down gently with a greased spatula. Let the treats set for 30 minutes before slicing into squares.