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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).

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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.

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Espresso Bark

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  • Author: Laura Kasavan
  • Prep Time: 20 minutes
  • Total Time: 2 hours (includes chilling)
  • Yield: 16 pieces
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American
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Description

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.


Ingredients

  • 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

Instructions

  1. Line a 7 x 11-inch baking dish with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Meet Laura

Hi, I'm Laura and I'm so happy you're here! Welcome to Tutti Dolci Baking Recipes, a baking blog celebrating all things sweet! I share approachable baking recipes and elevated classic desserts for every home baker. My goal is to inspire you to bake from scratch with kitchen-tested recipes you can count on.

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26 Comments

  1. What a stunning dessert! I love espresso so I know this would be right up my alley! Lovely photos!

  2. Beautiful espresso bark- I always wondered what I could do with those beautiful chocolate covered espresso beans- I love the blueberry ones too!

  3. This look so good! As alway you photos amaze me! You need to send me a few tips! 🙂

    Love the chocolate + espresso bean combo!