Spray a 9x9 baking dish with cooking spray. Line with parchment paper.

Combine butter, sugar, and evaporated milk in a heavy bottomed saucepan.

Bring to a boil over medium heat, stirring frequently.

Once at a full boil, continue boiling for 5 minutes, stirring continuously.

Remove from heat and stir in instant coffee.

Stir in chocolate chips. (I use a whisk to get out all the lumps.)

Stir in marshmallow creme and vanilla extract.

Pour into prepared baking dish.

Sprinkle on peppermint crunch baking chips and let sit for five minutes. Use an offset spatula to gently spread softened peppermint chips.

Sprinkle with crushed candy canes and let cool completely.

Cut into squares and serve.