Espresso Bark

Espresso Bark

53 Reviews 12 Pics
  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
A. Cole
Recipe by  A. Cole

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

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Adjust Servings

Original recipe yields 12 servings



  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.

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Reviews (53)

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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 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!



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.



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.

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Amount Per Serving (12 total)

  • Calories
  • 160 cal
  • 8%
  • Fat
  • 9.9 g
  • 15%
  • Carbs
  • 20.4 g
  • 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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Oreo(TM) Cookie Bark


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Chocolate Almond Bark