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Every year I fill dozens of cookie tins, so I know exactly which treats are worth the space. This coffee bean bark is one of the easiest homemade candies I have ever tested, but the flavor tastes like something from a specialty chocolate shop. Blending real coffee beans gives every bite a rich, even flavor that feels cozy and grown up. If you want a simple treat that makes you feel proud to share it, this recipe is it.
I make over fifty cookie tins every year, so I know exactly which treats survive shipping, stay fresh for days, and deliver a big flavor payoff with minimal effort. This chocolate coffee bean bark checks all those boxes.
I wanted something new for my tins that did not rely on the classic peanut butter and chocolate pairing and this combination instantly stood out. After testing it with real coffee beans, I found that blending them into small pieces gives every bite an even burst of coffee flavor without overwhelming the chocolate.
Because I test recipes constantly, I know how important texture and balance are in a bark. Whole beans were too strong and uneven, but blending them into crunchy bits created the perfect texture and allowed the chocolate to carry the coffee flavor.
Once you make it, you will understand why it earns a spot next to my most loved Christmas candies.
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Coffee Bean Bark
Ingredients
- 36 oz chocolate almond bark, milk or dark
- ⅓ cup coffee beans, blended
Swirl (optional)
- 2 oz white chocolate almond bark, about 2 squares
Instructions
- Line a half sheet pan (12.9 x 17.9 inches) with parchment paper.
- Pulse the coffee beans in a food processor until they’re broken into small pieces; set aside.1/3 cup coffee beans
- Chop the almond bark into smaller pieces for faster melting. Place it in a glass bowl and microwave on 50% power for 5 minutes, stirring halfway. Continue microwaving at 50% power in 60 second intervals until fully melted.36 oz chocolate almond bark
- Stir the blended coffee beans into the melted chocolate.
- Pour the mixture onto the prepared pan and spread into an even layer.
- Let the bark set at room temperature for 2–3 hours, or refrigerate for about 1 hour to speed things up.
- Once completely firm, break the bark into pieces by hand or cut it with a sharp knife.
Swirl (optional)
- Place the white chocolate almond bark in a glass bowl and microwave on 50% power for 2 minutes or until fully melted.2 oz white chocolate almond bark
- Add a small amount of the melted chocolate into the white chocolate to get a mocha color. Continue through step 5 then drizzle the mocha colored chocolate over the bark and swirl with a small spatula.
