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Espresso Bark

Anna Cole

"A simple chocolate candy recipe, great for giving at Christmas!"
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25 m servings 160 cals
Original recipe yields 12 servings


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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 57
  1. 66 Ratings

Most helpful positive review

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 tho...

Most helpful critical review

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 t...

Most helpful
Most positive
Least positive

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 tho...

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 looki...

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...

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 c...

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 inste...

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...

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 complemen...

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 ha...

LOVE this one, but it will wire me up too much! Maybe use decaf beans!