This recipe for breakfast popcorn treats, like the original Rice Krispie Treats recipe, is endlessly versatile. Modify it based on what you have on hand, although I must say this combination is pretty stellar! If using homemade marshmallow, these treats will be a bit softer than if using store-bought. Make sure they are well set-up before eating or they might be a bit gooey.
In a large, heavy-bottomed saucepan, melt the marshmallows and butter together with the maple syrup over low to medium-low heat. Do not let it boil.
Stir in the espresso powder and salt, then stir in the crisp bacon so it is evenly dispersed.
Fold in the popcorn, making sure to evenly coat all the corn.
Scrape the popcorn into the prepared pan and, using buttered hands or a piece of parchment paper, pack the popcorn evenly into the pan.
Cool and cut into squares with a serrated knife.
Enjoy the same day or store, tightly covered, in the fridge for up to 5 days.
Notes
If using homemade marshmallow, your mixture will be a bit softer than if using store bought, so make sure they're set up very well before cutting them or they could be a bit gooey.Nutritional information is based on cutting the marshmallow popcorn squares into 12 pieces. Information will vary depending on the size you cut yours.