1 jar marshmallow cream (7oz)
1/2 Cup sugar
2/3 Cup heavy whipping cream
1/4 Cup butter
1 teaspoon instant espresso powder
1/4 teaspoon cinnamon (no more than this)
1/4 teaspoon salt
1 bag semi-sweet chocolate chips (12oz)
Line an 8″ square pan with foil; set aside. The easiest way to do this is wrap the foil around the outside of the pan and then slip it into the inside of the pan.
In a heavy saucepan, combine all the ingredients except the chocolate chips. Bring to a boil over medium heat — stirring constantly– and continue to boil for 5 minutes — still stirring constantly.
Remove from heat and add chocolate chips. Stir until smooth. Pour into pan. Cover and refrigerate 4 hours or more.
Remove from pan onto a cutting board. Remove foil and cut into squares.
Makes 36 small squares.