Espresso Bark Recipes

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.

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.

Steps:

• Preheat oven to 350°F and lightly grease an 8x8-inch square baking pan.
• Take half of the oats along with all of the flax and toss them into your food
• processor. Blend into a coarse meal.
• Stir mixture together with the remaining whole oats, salt, and chocolate chips.
• In a separate bowl, mix the melted margarine, brown rice syrup, brown sugar, coffee, and instant coffee together until that the sugar and instant coffee dissolve.
• Mix the wet and dry ingredients together.
• Pour the mixture into the pan and use a spatula to smooth it down until it evenly fills the pan.
• Bake for 15 - 20 minutes, until the edges begin to brown a bit.
• Cool completely before slicing into bars.

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.