• Prepare a 9x13 baking dish with non-stick spray. Set aside.
• In a large pot or dutch oven, melt salted butter over low heat.
• Add the marshmallows, Once the marshmallows are melted, add the chopped chocolate, peppermint extract, and espresso powder. Heat on low and stir until the chocolate has melted and everything is incorporated.
• Remove from the heat and add the cocoa rice Krispies, folding together into a sticky mixture.
• Transfer the mixture to the prepared baking dish using a rubber spatula sprayed with non-stick cooking spray and flatten the top.
• Let sit for 20 minutes until the Krispie treats have set.
• Cut into 12 even pieces, Enjoy!

For decorating: (optional)

• In a microwave-safe bowl, add the white candies melt, and microwave for 30-second intervals, stirring between each interval. About 1 ½ minute.
• Add the melted candy melt to a piping bag or a zip-top bag and cut a small piece off of the tip or the corner.
• Drizzle each Krispie treat as desired, and repeat with the other candy melt colors.
• Add the sprinkles when the candy melts are still wet on the Krispie treats.
• To make the candy melt tree, use the green candy melt and drizzle back and forth into a tree-like shape, use sprinkles for the decorations and a star on top before it hardens.