Espresso Bark

Espresso Bark

55
A. Cole 1

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

Ingredients

25 m {{adjustedServings}} servings 160 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

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Directions

  • 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.

Footnotes

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

55
  1. 64 Ratings

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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...