Time 25m Yield 12 serving(s) Number Of Ingredients 4 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.
Time 25m Yield 12 Number Of Ingredients 4 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.
Time 25m Yield 12 Number Of Ingredients 4 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.
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.
More about “espresso bark recipes”
Time 15m Yield 10 serving(s) Number Of Ingredients 3 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.
