Best Coffee Bean Bark Recipes
COFFEE BEAN BARK
Chopped coffee beans add a yummy crunch to this pretty two-toned bark. Coffee lovers won't be able to resist pieces of the chocolaty candy treat. -Anne Addesso, Sheboygan, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 1-1/2 pounds.
Number Of Ingredients 4
Steps:
- Line a 15x10x1-in. pan with parchment or waxed paper. In a microwave-safe bowl, microwave chocolate chips and coffee granules on high for 45 seconds; stir. Continue microwaving in 15-second intervals until smooth, stirring after each interval. Stir in 1/3 cup coffee beans., Spread into prepared pan. Refrigerate until set, but not hard, about 15 minutes., In a microwave, melt white baking chips according to package directions. Stir in remaining 1/3 cup coffee beans; spread over chocolate layer. Refrigerate until firm. Break into pieces.
Nutrition Facts : Calories 132 calories, Fat 8g fat (5g saturated fat), Cholesterol 2mg cholesterol, Sodium 13mg sodium, Carbohydrate 16g carbohydrate (15g sugars, Fiber 1g fiber), Protein 1g protein.
JAN'S CHOCOLATE COFFEE BEAN BARK
Two favorites in one that pair perfectly together - coffee and chocolate! You can change up the chocolate blends, add dried fruit or even nuts. Makes a great holiday gift for the chocolate and coffee lover. Store bark in an airtight container in the refrigerator.
Provided by What's for dinner, mom?
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Time 40m
Yield 48
Number Of Ingredients 4
Steps:
- Line a 9x14-inch baking sheet with a silicone baking mat.
- Place coffee beans in a food processor and pulse a few times just until coarsely chopped.
- Melt milk chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, about 5 minutes. Add shortening to make melted milk chocolate smoother; stir until smooth. Stir coffee beans into melted milk chocolate until coated.
- Pour milk chocolate mixture onto the prepared baking sheet, spreading mixture to the edges. Refrigerate.
- Melt dark chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, about 5 minutes. Add shortening to make melted dark chocolate smoother; stir until smooth. Remove from heat.
- Pour melted dark chocolate over refrigerated milk chocolate mixture, spreading evenly over the top. Refrigerate until set, 10 to 15 minutes.
- Peel the silicone mat from the bottom of the chocolate mixture and place onto a work surface. Cut into pieces using a sharp knife. The bark will crack and break as you go.
Nutrition Facts : Calories 66.3 calories, Carbohydrate 8.8 g, Fat 4.1 g, Fiber 0.8 g, Protein 0.3 g, SaturatedFat 2.6 g, Sodium 1.7 mg, Sugar 5.9 g
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