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Espresso bark is essential for the coffee addict in your life. Two layers of chocolate sandwich a layer of chocolate wafers; chocolate covered espresso beans give each piece a caffeine kick (I used a package of multi-color espresso beans, but any will work).

Incredibly rich and indulgent, I like to think of this bark as cookies and cream meets coffee. The textural contrast of smooth chocolate against crunchy wafers and espresso beans simply can’t be topped.


Espresso Bark

  • Author: Laura | Tutti Dolci
  • Yield: 16 pieces 1x



  • 6 ounces semisweet chocolate, chopped
  • 1 tsp instant espresso (recommended: Starbucks Via)
  • 12 chocolate wafers
  • 8 ounces white chocolate, chopped
  • 1/2 cup chocolate covered espresso beans, halved


  1. Line a 7 x 11-inch baking dish with parchment paper. Place semisweet chocolate and instant espresso in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water. Slowly melt the chocolate, stirring occasionally until glossy and smooth. Pour melted chocolate into prepared pan and spread with an offset spatula into an even layer; top with a single layer of chocolate wafers (if necessary, cut wafers in half to fit). Chill in the refrigerator until set, about 25 minutes. Remove pan from refrigerator and leave at room temperature while melting white chocolate.
  2. Place white chocolate in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water. Slowly melt the chocolate, stirring occasionally until glossy and smooth. Pour melted white chocolate over semisweet chocolate layer; carefully spread with an offset spatula into an even layer. Sprinkle with chocolate covered espresso beans. Chill in the refrigerator until completely set, about 1 hour.
  3. Carefully lift parchment paper and place bark on a cutting board; trim away any ragged edges, then use a sharp knife to cut into squares. Store leftovers in an airtight container at room temperature.


  • Calories: 180
  • Carbohydrates: 20
Espresso Bark

Hi, I’m Laura and welcome to Tutti Dolci, a baking and desserts blog celebrating all things sweet. Featuring beautiful, approachable recipes for everyday and entertaining, I love to put my own twist on classic desserts and inspire a passion for baking.

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  1. Magnificent, Laura! I adore chocolate covered coffee beans and I love that you thought of adding them to a candy bark! The chocolate wafers must provide the perfect soft crunch (not too hard) to allow for the extra crunchy beans. You are a genius, m’lady! Just gorgeous. I know this will become a new holiday tradition at our house. Thanks ever so much for sharing! Pinning (of course)!

  2. I was just browsing thru your blog when I saw this gorgeous bark – I’ve got to make it! Just wondered what kind of chocolate wafers do you mean – are they cookies? and do you mean instant espresso coffee or the instant espresso powder (like for baking)? I have the chocolate covered espresso beans so I can’t wait to try this! Thank you!!

    1. Hi Janet! Yes, the chocolate wafers are thin chocolate wafer cookies. I use instant espresso powder (Starbucks Via works great). Hope that helps! πŸ™‚

      1. Do they have a cream in the middle of them? (The wafers). Only ones I can find here in the UK have about 4 layers with cream between them!

        1. Hi Sue, the wafers I used are plain chocolate wafers (Nabisco brand), no cream in the middle. However, I’m sure those wafers would work as well!

  3. Hi there,
    I was thinking of making this delicious bark for my daughter’s teacher who loves coffee. just curious how you half the espresso beans? Do they come already halved?