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!

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.

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.

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!!!

Awsome!!! The white chocolate bar I bought was pretty hard to crush though so I also melted that down in the microwave and drizzled it ontop rather than pressing it in chunks, just as good!! Thank you for this great and easy recipe!!!

This was a great addition to the candy tray! I just made drops of chocolate and added two whole beans to the center of each - I think this is less messy. Excellant - thank you!

I followed another reviewer's suggestion and made these into tablespoon-ful drops with 2-3 Fench Vanilla coffee beans on top. I added cinnamon and a dash of nutmeg to the chocolate to complement the French Vanilla flavor, I omitted the white choocolate. I gave these as a birthday present to a co-worker and reveived rave reviews! She asked for the recipe....Works great for making chocolate-covered strawberries as well. Super easy and delicious!

This recipe is so simple but will completely fool your friends into thinking you are a gourmet cook! I used Starbucks Komodo Dragon coffee beans. Chocolate + Starbucks coffee.... must be heaven!

Good expresso chocolate. I used ghirardelli chocolate and hazelnut coffee beans that I chopped coursely. Use good chocolate. I made two batches as I had to give these as Christmas gifts. The first I melted white chocolate chips and swirled it in. The second batch I used chopped white chocolate and put them in rows to cut in pieces. I let these set up but before they were form I scored them with a knife and they were easy to break into pieces after they were dry. I wrapped small packages in saran wrap and tied with ribbons. My coffee lovers will love this. Great with a bottle of cabernat to go with the expresso bark. Store in the frig or freezer. What a nice Christmas gift.

MrB says, "You make some dang fine candy, Missy." I think next time I would melt the white chocolate and drizzle it, like I saw a few others do - a little prettier. Great recipe! Thanks!