Espresso Bark Recipe - Allrecipes.com
Espresso Bark Recipe
  • READY IN 25 mins

Espresso Bark

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"A simple chocolate candy recipe, great for giving at Christmas!"

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Original recipe makes 12 servings Change Servings
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Directions

  1. Cover a cookie sheet with waxed paper.
  2. 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.
  3. 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.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 15 mins
  • READY IN 25 mins
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Reviews More Reviews

Most Helpful Positive Review
Jan 05, 2008

If you like chocolate covered coffee beans from the gourmet stores, this is for you. I made one batch exactly as described (had decaf hazelnut beans on hand) and my husband loved it, but I thought the texture of whole beans were a little overwhelming when eating. The second batch I coursely ground the beans and added about a teaspoon of decaf instant coffee to make the chocolate itself have a coffee flavor too. Incidentally, I forgot the butter in the second batch and it didn't seem to matter. Melted the white chocolate separately and swirled it in the top as others have mentioned (using a toothpick for marbled effect), and with these changes would give it 5 stars. Another fancy touch is to score the chocolate when it is almost cooled (about 5-10 minutes in the fridge), then you can break it into beautifully even squares (1" is plenty at a time!) A unique treat that is surprisingly easy to throw together. People either LOVE LOVE it, or can't make it through one bite... count me in the first category. Fabulous next to a powerful red wine or a strong cup of after-dinner coffee. POW!

 
Most Helpful Critical Review
Dec 21, 2011

I like chocolate covered coffee beans, but I would've used half the beans! My mouth was just full off coffee grit once all the chocolate was gone! Chocolate (candy making) wafers work too, and then you don't have to use the margarine.

 

62 Ratings

Mar 16, 2011

I made this twice in one weekend to try out different methods. The first time I coarsely ground the coffee and swirled in the white chocolate at the end. The final result was a bit messy looking, thin and, as expected, gritty. The second time I left the beans whole and drizzled white chocolate on top after the bark had completely set. The final result was thick and beautiful! For both trials I scored the bark after 2-3 minutes in the freezer which made slicing once completely set very easy. This recipe yielded 24 nice-sized pieces. I bake part-time and I break down all my recipes to cost of ingredients - this recipe, using Starbucks whole coffee beans and Ghiardelli chocolate, cost $5.09/batch. All in all, this is a fast, easy, cheap and impressive treat that I'll be making again an again for friends and family.

 
Dec 15, 2006

Delicious & easy. Used unsalted butter instead of margarine & it made no difference. Put it back in the freezer when halfway through breaking apart for a few minutes as it was getting a little soft. I scored it with a knife to make it easier to break. Already e-mailed this to my daughter who is a lawyer & doesn't have time for complicated recipes.

 
Dec 23, 2007

WOW! And I am not even a huge chocolate fan. I did run the beans through the grinder for a second so it was more bits than whole beans. sprinkled the coffee dust along with the crushed white chocolate on the top.

 
Dec 03, 2010

I modified this resume to use Butterscotch Chips instead of White Chocolate, increased butter to 1 TBSP, and sprinkled with coconut flakes for color. Additionally I used 1/4 cup of whole coffee beans and the other 1/2 cup of beans I ground slightly as was suggested by other reviewers. I then put in fridge for about an hour and then cut carefully with a Pizza cutter. Taste Great. Next time I might try dark chocolate.

 
Dec 22, 2006

OMG if I could give this 100 stars I would. AMAZING!!!! I used decaf french roast coffee beans and dark chocolate. I did not put the white chocolate on top. Also I spread it onto foil instead of wax paper. This was so so so so so so good. And SUPER easy!!!

 
Dec 21, 2010

This was really, really good! The only comment I have is that - while I love coffee beans, etc. - I probably would use a little less next time. I prefer a little more chocolate ratio than I had with using what the recipe calls for. Otherwise, delicious!

 

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Nutrition

  • Calories
  • 160 kcal
  • 8%
  • Carbohydrates
  • 20.4 g
  • 7%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 9.9 g
  • 15%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 1.5 g
  • 3%
  • Sodium
  • 13 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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