Reviewed: Nov. 20, 2009

It looks great and taste great! I used 60% cocoa Ghiradelli chocolate instead of semi-sweet chocolate and drizzled Ghiradelli white chocolate on the top. The only disappointment after all that time spent is that my chocolate becomes limp at room temperature. I don't know what it is, but it melts in your hands when you pick it up. Must be the chocolate :-(

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Harry

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Reviewed: Nov. 4, 2009

If you're a coffee fan looking for something quick, simple, and delicious, this is definitely the recipe for you. The sweet chocolate and the coffee are great and while I was initially worried about biting into the coffee beans, they actually provided a crunch that was surprisingly awesome. That said, I think there are way too many coffee beans in this. I only used 1/4 cup of the whole coffee beans and it's strong, so the 3/4 that the recipe calls for would have been way too much for my tastes. All in all, 5 star recipe.

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Pawnshopheart00

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Reviewed: Sep. 26, 2009

tastes good but people can't eat very much of it so it sits and sits. talk about caffine!

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AmyVP

Living In: Omaha, Nebraska, USA

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Reviewed: Mar. 29, 2009

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!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Mar. 16, 2009

I ground up the coffee beans and melted 1C. of white chocolate chips for the top layer. I have found that cheap chocolate chips have more wax and dont melt as well.The ground coffee is a little gritty so I think I'll try 1/2 C. ground coffee next time.

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TIGERHAWK

Cooking Level: Expert

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Reviewed: Feb. 16, 2009

i love it it was the best

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heyjude

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Reviewed: Feb. 16, 2009

Very good, but very STRONG. I crunched up the beans a little but I probly shouldn't have done that...made it a little gritty but that was my fault. The flavor was good though. I used french roast. Would make again!

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sarlinz

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Reviewed: Dec. 24, 2008

The texture of my bark was not quite right. The chocolate wasn't melting well in the microwave and I put it back in more than once. I really think it is safer to use a double boiler! Even with the texture off a little, the taste was great. I did use a coarsely ground, flavored bean. I got many compiments. I stored it in a airtight container for 2 weeks. It lasted a while because the pieces are rich and a little goes a long way.

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Tamara Christians

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Reviewed: Dec. 10, 2008

Very yummy and fancy! We wanted to make chocolate covered coffee beans, but this looked easier, and it was! We used milk chocolate chips and coursely broke up the beans with a hammer. After we spread it in the pan, we sprinkled it with white choc chips, let them sit a few minutes until warm and then swirled them with a toothpick. We also sprinkled some crushed peppermint on top because dad likes peppermint coffee.

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2TPie

Cooking Level: Expert

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Reviewed: Jun. 18, 2008

Absolutely tasty! White chocolate chips worked fine; melted & drizzled white chocolate would also suffice. However, I wish I would have read the other comments and coarsely ground the coffee beans first--whole, they're tough on the teeth. You can customize this treat by choosing your favorite bean (I used vanilla hazelnut: delish!) If you're not a coffee fan, simply subsitute another source of that satisfying crunch--your favorite nut, chow mein noodles, maybe even large chunks of graham cracker! Overall, a wonderfully simple and delicious recipe.

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Jamie H.

Cooking Level: Intermediate

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Reviewed: Jun. 2, 2008

OH my goooooooooodnessssss i made this recipe, with some modification since i didn't have all the correct ingredients, and it made something totally blissful. i took milk chocolate (bark coating) and melted it in the microwave. then mixed into it a handful of butterscotch toffee flavored course ground coffee. i spread it into a foil lined 10x13 pan. then i melted white chocolate (bark coating), poured it into a sandwich bag, poked a hole in it and generously drizzled the milk chocolate with it. i grabbed half a handful of the coffee and sprinkled it on top. then stuck it in the freezer for seven minutes. i broke it into pieces and put it in an air tight container. it looks like something you see in the window of godiva. the texture is similar to a crunch bar, but less crunchy. and of course, using real chocolate instead of bark coating chocolate would make a more rich candy. but then you would have to add the butter to the chocolate when melting.

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scott's sunshine

Cooking Level: Expert

Home Town: Ravenswood, West Virginia, USA

Living In: Grove City, Ohio, USA

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Reviewed: May 4, 2008

Awesome recipe, loved it! Very easy to make and fast - will definitely make again. I think I'll try it with nuts and different types of chocolate next time! Thanks!

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happycows

Cooking Level: Intermediate

Home Town: Valley Springs, California, USA

Living In: Fredericksburg, Virginia, USA

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Reviewed: Feb. 1, 2008

It's very good!! I would slighty ground the coffee beans so it is not too potent in every bite :) Thank you

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jsiever

Cooking Level: Intermediate

Home Town: Billings, Montana, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Jan. 17, 2008

Man, maybe I made this wrong, I don't know how, since it was so simple, but Yuck. I love chocolate coffee beans so I was really disappointed when this tasted so nasty. Bummer.

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Boifriendimpared

Cooking Level: Intermediate

Home Town: Modesto, California, USA

Living In: Sonora, California, USA

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Reviewed: Jan. 11, 2008

I did this recipe in reverse. I did white chocolate as the base and then melted dark chocolate chips as the top. I also used 1/4 cup of ground espresso instead the whole bean. The ground espresso is a good contrast against the white chocolate. .

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CRAZY4SUSHI

Cooking Level: Intermediate

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Reviewed: Jan. 5, 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!

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LFAUGHNAN

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

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Reviewed: Jan. 2, 2008

If you use whole coffee beans, be prepared for the extreme crunch and texture--some people I gave this to didn't like it. I used white chocolate chips and sprinkled them on top--pretty effect.

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rachelct

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Reviewed: 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.

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HOLLYJOELLE

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Reviewed: Dec. 14, 2007

I also added walnuts and this was amazing! Everyone loved it. I used ground coffe and just mized it in with the chocolate mix. I made for christmas presents. I made four batches of it and it still wasn't enough because everyone loved it so much! Absolutely amazing!

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