Coffee Bean Bark Recipe
Coffee Bean Bark Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. + chilling Cook: 5 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. + chilling Cook: 5 min.

Ingredients

  • 2 cups (12 ounces) semisweet chocolate chips
  • 2 teaspoons instant coffee granules
  • 2/3 cup coarsely chopped coffee beans, divided
  • 1 package (10 to 12 ounces) white baking chips

Directions

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 coffee beans; spread over chocolate layer. Refrigerate until firm. Break into pieces. Yield: about 1-1/2 pounds.
Originally published as Coffee Bean Bark in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p202

Nutritional Facts

1 ounce: 132 calories, 8g fat (5g saturated fat), 2mg cholesterol, 13mg sodium, 16g carbohydrate (15g sugars, 1g fiber), 1g protein.

  • 2 cups (12 ounces) semisweet chocolate chips
  • 2 teaspoons instant coffee granules
  • 2/3 cup coarsely chopped coffee beans, divided
  • 1 package (10 to 12 ounces) white baking chips
  1. 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.
  2. Spread into prepared pan. Refrigerate until set, but not hard, about 15 minutes.
  3. In a microwave, melt white baking chips according to package directions. Stir in remaining coffee beans; spread over chocolate layer. Refrigerate until firm. Break into pieces. Yield: about 1-1/2 pounds.
Originally published as Coffee Bean Bark in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p202

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