Instructions

1. In a large bowl, combine the popcorn and marshmallows.
2. Place the white chocolate melts in a microwave safe bowl. Heat for 30 seconds and stir. Heat again for 15 seconds and stir until creamy. Stir in the espresso powder.
3. Pour the melted chocolate over the popcorn mixture and stir until coated.
4. Spread out on a large cookie sheet covered with wax paper. Sprinkle with the toffee chips and toss lightly again.
5. Add half of the chocolate covered coffee beans and toss again. Place in the refrigerator for 5 minutes to set up.
6. Remove and break into chunks and stir in the rest of the coffee beans. Store in an airtight container.