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.

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Recipe Summary

prep:
20 mins
cook:
10 mins
additional:
10 mins
total:
40 mins
Servings:
48
Yield:
48 servings
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Line a 9x14-inch baking sheet with a silicone baking mat.

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  • 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.

Cook's Note:

Use white chocolate or flavored coffee beans or add dried fruits and chopped nuts. Be creative!

Nutrition Facts

66 calories; protein 0.3g; carbohydrates 8.8g; fat 4.1g; sodium 1.7mg. Full Nutrition
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