Coffee Bean Bark

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Coffee Bean Bark

Coffee Bean Bark combines semisweet chocolate, white chocolate, and roasted coffee beans for a sweet and crunchy treat that is perfect for gifts or snacking.

Coffee Bean Bark is a treat that combines two of my favorite things: coffee and chocolate. I wanted a dessert that felt indulgent but was also quick to prepare, and this recipe fits the bill. It takes only minutes to put together yet looks like something you would buy in a specialty shop.

When I served this to my family, the response was instant. The crunch of the coffee beans with the smooth layers of chocolate had everyone reaching for seconds. Even those who are not big coffee drinkers enjoyed the flavor. It is rich without being overpowering, and the slight bitterness balances the sweetness perfectly.

I also enjoy how versatile this recipe is. You can make a batch for a holiday platter, package it up for gifts, or keep it around for when you want a little pick me up. It stores well and can be broken into pieces as large or as small as you like.

Another reason I make this often is the simplicity. There is no baking, no complicated steps, and the results are always impressive. It is the kind of recipe that makes you look like you put in more effort than you did, which is exactly what I like to have on hand for busy days.

Questions You May Have About This Recipe

Do I need a specific type of coffee bean?
Use roasted coffee beans. Espresso beans give the strongest flavor.

Can I use different chocolate?
Yes, you can use milk, dark, or white chocolate, or layer them together.

Does the bark need to be refrigerated?
It sets faster in the fridge but can be stored at room temperature if your kitchen is cool.

How long does it last?
Up to two weeks in an airtight container.

Can I add extra mix-ins?
Yes, nuts or crushed peppermint make nice additions.

What You Need to Make Coffee Bean Bark

12 ounces semisweet chocolate, chopped

12 ounces white chocolate, chopped

1/2 cup roasted coffee beans, roughly chopped

How to Make Coffee Bean Bark

Line a baking sheet with parchment paper.

Melt the semisweet chocolate in a microwave safe bowl, stirring until smooth. Spread in an even layer on the parchment.

Sprinkle half of the chopped coffee beans over the melted chocolate.

Melt the white chocolate and spread it over the dark layer.

Sprinkle the remaining coffee beans on top and gently press them in.

Chill until firm, then break into pieces.

Tips

Chop the coffee beans into smaller pieces if you want less crunch.

For a more dramatic look, swirl the two chocolates instead of layering.

Store in a cool, dry place to avoid melting.

Use high quality chocolate for the best flavor.

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ “The mix of chocolate and coffee beans was perfect. Everyone loved it.” Linda M.

⭐️⭐️⭐️⭐️ “I enjoyed the flavor but the beans were a bit too crunchy for me. Next time I will chop them smaller.” Robert K.

⭐️⭐️⭐️⭐️⭐️ “This made great gifts for my friends. Easy to make and looks beautiful.” Sharon P.

⭐️⭐️⭐️⭐️ “Good recipe. I added almonds for extra texture and it turned out great.” Frank J.

⭐️⭐️⭐️⭐️⭐️ “Perfect for holidays. My daughter asked me to make this again for Christmas.” Diane R.

Printable Recipe

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