Best 4 Espresso Bark Recipes

CHOCOLATE COVERED ESPRESSO BEAN BARK

Steps:

• Pre heat oven to 150 degrees.
• Lay parchment paper on baking sheet and spread out white chocolate.
• Place in oven to allow morsels to melt.
• Roughly chop expresso beans in food processor (or you may choose to leave whole).
• Remove pan from oven and spread chocolate evenly across pan.
• Sprinkle with chocolate covered expresso bean.
• Garnish by drizzling melted semi sweet chocolate over pan.
• Allow to cool in fridge or freezer.
• Break apart into bite size pieces.
• Makes about 10 snack size baggie servings.

ESPRESSO BARK

Steps:

• Cover a cookie sheet with waxed paper.
• 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.
• 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.

ESPRESSO BARK

Steps:

• Cover a cookie sheet with waxed paper.
• 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.
• 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.

ESPRESSO-HAZELNUT BITTER CHOCOLATE BARK

Steps:

• 1. Preheat the oven to 400° and line a large baking sheet with parchment paper. Set aside. 2. Spread out the hazelnuts on a baking sheet and roast until well browned and fragrant, about 10 minutes. (The skins should look nearly burned.) Put the hazelnuts in a clean kitchen towel and rub briskly to remove the skins. Coarsely chop the nuts. Lightly crush the espresso beans with a rolling pin. 3. In a double boiler set over low heat, slowly melt 6 ounces of the chocolate, stirring occasionally, until the mixture is smooth. When the chocolate is completely melted, remove it from the heat and stir in the remaining 2 ounces chocolate until it melts. 4. Pour the chocolate onto the prepared baking sheet, spreading it to a ¼-inch thickness with a spatula. Sprinkle the hazelnuts evenly over the surface. Repeat with the crushed espresso beans and the sea salt, if desired. Refrigerate, uncovered, until completely hardened before breaking the bark into rough pieces to serve.