Begin by placing a large pot over medium-low heat. Add salted butter, unsweetened cocoa powder, and espresso powder, stirring continuously until fully melted and smooth, about 3-5 minutes.

Once melted, whisk in the sweetened condensed milk into the chocolate mixture. Stir vigorously for about 2-3 minutes until well incorporated and creamy.

Next, stir in the soft caramels while keeping the pot on medium-low heat, mixing continuously for about 4-5 minutes until fully melted and creamy.

Now, add the mini marshmallows to the pot, stirring until they melt completely into the mixture, about 2-3 minutes.

Remove from heat and quickly stir in the vanilla extract, mixing well until fully blended.

Fold in the Rice Krispies gently using a spatula, ensuring each piece is coated, taking about 2-3 minutes.

Prepare two baking sheets by lining them with parchment paper. Drop mounds of the mixture onto the sheets, spacing about 2 inches apart.

Place the baking sheets in the fridge and allow the treats to chill for about 30 minutes to 1 hour.

After they have set, transfer your cookies to an airtight container, storing them at room temperature or in the fridge.