COFFEE BEAN BARK
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
Provided by Taste of Home
Categories Desserts
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.
Nutrition Facts : Calories 132 calories, Fat 8g fat (5g saturated fat), Cholesterol 2mg cholesterol, Sodium 13mg sodium, Carbohydrate 16g carbohydrate (15g sugars, Fiber 1g fiber), Protein 1g protein.
COFFEE BARK
Make and share this Coffee Bark recipe from Food.com.
Provided by DbKnadler
Categories Candy
Time 15m
Yield 3 1/2 pounds
Number Of Ingredients 3
Steps:
- Roast the coffee beans on a cookie sheet in a hot oven for 5-10 mins, or until you can start to smell them.
- Heat wax and chocolate in the top of a double boiler. I used a metal mixing bowl over a sauce pan of boiling water. Heat the water just to a simmer prior to adding the chocolate in the top. Too hard of a boil will heat the chocolate too quickly and cause it to seize up. Be sure to heat the chocolate just until melted, then remove from heat.
- Add the warm coffee beans to the melted chocolate/wax mixture, and stir to cover completely.
- Pour mixture out onto a wax paper lined cookie sheet and allow to cool overnight.
- Break into bite sized pieces and enjoy!
- I must warn you that this is not something that you'd want to give to small children or eat a lot of in one sitting as the caffeine really packs a whallop!
Nutrition Facts : Calories 919.7, Fat 57.6, SaturatedFat 34.1, Sodium 21.1, Carbohydrate 121.2, Fiber 11.3, Sugar 104.6, Protein 8.1
COFFEE LOVERS BARK
I came up with this one in a pinch of needing to do something for my hubby for Father's Day and no extra cash. He loved it-now I'm thinking I will make this for Christmas and pack it in nice coffee mugs for my coffee loving friends, relatives and teacher gifts.
Provided by mamacancook
Categories Candy
Time 15m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 150 degrees.
- On a baking sheet lay out parchment paper and spread out white chocolate.
- Place in oven until morsels melt (Only takes a few minutes).
- Remove from oven and spread out chocolate evenly.
- Sprinkle instant coffee granules over chocolate (you may choose to use a bit more-I just wanted a "hint" of coffee flavor-not to over-power the chocolate).
- Take a fork and dab (not swirl) the granules into the chocolate (you may need to return pan to re-soften chocolate for a minute).
- At this point you can either allow to cool so you may break it into pieces or add a few well placed chocolate chips on top (allow to melt by placing in oven for another minute or so) and "swirling" semi sweet over white with a fork for a "mocha" look Or melt semi-sweet chocolate and drizzle over white chocolate.
- Allow to cool in fridge or freezer for a few minutes.
- Break apart.
- Makes 4 snack size bag servings (The perfect size to tuck into a coffee mug if giving as a gift).
- Note: You may increase the chocolate to 18 oz (a bag and a half) and coffee granules to almost 2 tsps if you like.
Nutrition Facts : Calories 688.8, Fat 40.9, SaturatedFat 24.8, Cholesterol 17.9, Sodium 115, Carbohydrate 75.8, Sugar 75.4, Protein 7.5
BASIC BARK
Who can resist velvety chocolate -- bittersweet, milk, or white -- topped with nuts, candy, or dried fruit? Try one of these bark variations (or experimentwith your own favorite flavors): Movie Theater Bark; Dried Cherry and Orange Peel Bark; S'mores Bark; Peppermint Bark; Lime and Macadamia Nut Bark; Pistachio, Dried Cranberry, and Toasted-Coconut Bark; Cookies-and-Cream Bark; Crackly Two-Tone Bark; Peanut Butter Swirl Bark.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h15m
Yield Makes one 9-by-12 1/2-inch sheet
Number Of Ingredients 3
Steps:
- Coat a 9-by-12 1/2-inch rimmed baking sheet withcooking spray, and line with parchment, leaving anoverhang on ends.
- Melt chocolate in a double boileror a heatproof bowl setover a pan of simmering water,stirring. Pour into baking sheet,and spread in an even layer.
- Immediately sprinkle toppingsover chocolate. Refrigerateuntil firm, about 1 hour.Peel off parchment, and breakbark into pieces.
JAN'S CHOCOLATE COFFEE BEAN BARK
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.
Provided by What's for dinner, mom?
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Time 40m
Yield 48
Number Of Ingredients 4
Steps:
- Line a 9x14-inch baking sheet with a silicone baking mat.
- 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.
Nutrition Facts : Calories 66.3 calories, Carbohydrate 8.8 g, Fat 4.1 g, Fiber 0.8 g, Protein 0.3 g, SaturatedFat 2.6 g, Sodium 1.7 mg, Sugar 5.9 g
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