Jans Chocolate Coffee Bean Bark Recipes

HEALTHY COFFEE CHOCOLATE BARK CANDY

Steps:

• Line a baking sheet with parchment paper and reserve a spot in the fridge for the tray.
• In a large, microwave-safe bowl, add the cacao butter and dark chocolate. Microwave at 30-second intervals, stirring between each one, until the chocolate is completely melted. It's okay if the cacao butter doesn't melt fully yet -- it takes longer to melt than ingredients like coconut oil or butter.
• Add the milk chocolate to the bowl. Microwave at 20-second intervals, stirring between each one, until the chocolate is completely melted. Let sit until the cacao butter melts fully.
• Stir in the ground coffee. Pour the mixture onto the parchment paper and spread out with a spoon.
• Place the baking sheet in the fridge until the chocolate is cold and completely hardened. Break the chocolate into pieces. Serve and enjoy!

COFFEE BEAN BARK

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.

CHOCOLATE COVERED ESPRESSO BEAN BARK

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.

CHOCOLATE-COVERED COFFEE BEANS

Steps:

• Place 1/2 of the chocolate in a microwave-safe bowl. Microwave on low until almost melted, about 1 minute; do not allow chocolate to burn. Remove from the microwave, stir to melt any remaining pieces, and let cool slightly.
• Drop a small handful of coffee beans into the chocolate and drench until completely covered. Fish out with a fork and drop onto waxed paper, making sure beans are separated. Repeat with remaining beans. Let cool until chocolate is solid, about 30 minutes.
• Meanwhile, melt remaining chocolate in the microwave; do not allow to burn. Stir once and cool slightly, about 2 minutes. Drop a small amount of chocolate-covered coffee beans into the melted chocolate at a time, until completely covered with a second coating. Place on a new sheet of waxed paper and let cool completely, about 30 minutes.