Best 5 Chocolate Covered Espresso Bean Bark Recipes

COFFEE BEAN BARK

Steps:

• Line a 15x10x1-in. pan with parchment or waxed paper. In a microwave-safe bowl, microwave chocolate chips and coffee granules on high for 45 seconds; stir. Continue microwaving in 15-second intervals until smooth, stirring after each interval. Stir in 1/3 cup coffee beans., Spread into prepared pan. Refrigerate until set, but not hard, about 15 minutes., In a microwave, melt white baking chips according to package directions. Stir in remaining 1/3 cup coffee beans; spread over chocolate layer. Refrigerate until firm. Break into pieces.

JAN'S CHOCOLATE COFFEE BEAN BARK

Steps:

• Line a 9x14-inch baking sheet with a silicone baking mat.
• Place coffee beans in a food processor and pulse a few times just until coarsely chopped.
• Melt milk chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, about 5 minutes. Add shortening to make melted milk chocolate smoother; stir until smooth. Stir coffee beans into melted milk chocolate until coated.
• Pour milk chocolate mixture onto the prepared baking sheet, spreading mixture to the edges. Refrigerate.
• Melt dark chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, about 5 minutes. Add shortening to make melted dark chocolate smoother; stir until smooth. Remove from heat.
• Pour melted dark chocolate over refrigerated milk chocolate mixture, spreading evenly over the top. Refrigerate until set, 10 to 15 minutes.
• Peel the silicone mat from the bottom of the chocolate mixture and place onto a work surface. Cut into pieces using a sharp knife. The bark will crack and break as you go.

CHOCOLATE COVERED ESPRESSO BEAN BARK

Steps:

• Pre heat oven to 150 degrees.
• Lay parchment paper on baking sheet and spread out white chocolate.
• Place in oven to allow morsels to melt.
• Roughly chop expresso beans in food processor (or you may choose to leave whole).
• Remove pan from oven and spread chocolate evenly across pan.
• Sprinkle with chocolate covered expresso bean.
• Garnish by drizzling melted semi sweet chocolate over pan.
• Allow to cool in fridge or freezer.
• Break apart into bite size pieces.
• Makes about 10 snack size baggie servings.

ESPRESSO BARK

Steps:

• Cover a cookie sheet with waxed paper.
• Combine the chocolate chips and margarine in a microwave-safe bowl.
• Heat in the microwave at 30 second intervals, stirring between each, until melted and smooth.
• Mix in the coffee beans until evenly distributed.
• Pour the chocolate out onto the waxed paper and spread into an even layer.
• Sprinkle the pieces of white chocolate evenly over the top and press in lightly to make sure they stick.
• Place in the freezer until set, about 5 minutes.
• Break into pieces and store in an airtight container.

RASPBERRY-MOCHA CHOCOLATE BARK

Steps:

• Line a 9-in. square pan with foil; set aside. In a microwave, melt white baking chips and 1/2 teaspoon shortening; stir until smooth. Spread into prepared pan. , Microwave preserves in 10- to 20-second intervals until melted; stir until smooth. Drop preserves by teaspoonfuls over top. Cut through layer with a knife to swirl. Sprinkle with 2 tablespoons espresso beans. Refrigerate for 10 minutes or until firm., In a microwave, melt 1 cup dark chocolate chips and remaining shortening; stir until smooth. Spread over white chocolate layer. Finely chop remaining dark chocolate chips. Sprinkle chips and remaining espresso beans over the top. Refrigerate until firm. Break into small pieces. Store in an airtight container.