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Peppermint Mocha Bark

November 29, 2017 by Erin 2 Comments

Peppermint Mocha Bark!  If you love the Starbucks holiday drink or if you love munching on chocolate-covered espresso beans, you will go nuts over this festive recipe.

This bark will appeal to two types of people:  those who love drinking peppermint mochas during the holidays, and those who love snacking on chocolate-covered espresso beans.

Peppermint Mocha Bark!  If you love the Starbucks holiday drink or if you love munching on chocolate-covered espresso beans, you will go nuts over this festive recipe.

Needing a sweeter chocolate to help offset the bitterness of the espresso beans, I chose to use milk chocolate chips.

Peppermint Mocha Bark!  If you love the Starbucks holiday drink or if you love munching on chocolate-covered espresso beans, you will go nuts over this festive recipe.

Because I thought crunching into a whole, full-sized espresso bean would be rather imposing, I crushed them into coarse, large pieces that make this bark easy to bite, as the crunchiness of the broken beans and the crushed peppermint become a harmonious pair.

Peppermint Mocha Bark!  If you love the Starbucks holiday drink or if you love munching on chocolate-covered espresso beans, you will go nuts over this festive recipe.

This recipe yields a perfect 8×8 square of bark, though you can easily double it and use a 9×13 pan if you’re treating a larger group of folks.

Peppermint Mocha Bark!  If you love the Starbucks holiday drink or if you love munching on chocolate-covered espresso beans, you will go nuts over this festive recipe.

Maybe snacking on a piece of this bark will keep my wallet safer from spontaneous trips to Starbucks to indulge in my favorite holiday drink (… nah, probably not).  Enjoy!

Peppermint Mocha Bark
Print
Author: Erin Browne
Ingredients
  • 1⅓ cup milk chocolate chips
  • 3 TBS whole coffee or espresso beans
  • ½ tsp peppermint extract
  • ⅓ cup crushed peppermint candy
Instructions
  1. Line an 8x8 square baking dish with aluminum foil and set aside. Add coffee or espresso beans to a plastic bag and hit with a rolling pin or smooth side of a meat tenderizer until the beans are broken into coarse pieces. Do the same with the peppermint candy using a clean bag if your candy is not already crushed.
  2. Fill the bottom of a double boiler with about an inch of water. Place the upper bowl of the double boiler on top and add the chocolate chips. Heat on stove until the water is simmering, stirring constantly until the chocolate melts.
  3. Remove from heat and stir in the peppermint extract and coffee/espresso bean pieces. Immediately spread into the prepared baking dish using a non-stick spatula. Sprinkle the desired amount of peppermint candy on the top, pressing down slightly.
  4. Place the pan in the freezer until firm (~1-2 hours) and then break into pieces.
Notes
You can melt the chocolate in a microwave safe bowl if you don't have a double boiler. Use 50% power and stir the chocolate every 20-30 seconds.

This recipe can be doubled for a 9x13 pan.
3.5.3208

Save this recipe to your Pinterest boards!  Use the optimized image below to make it easier to find later.

Peppermint Mocha Bark!  If you love the Starbucks holiday drink or if you love munching on chocolate-covered espresso beans, you will go nuts over this festive recipe.

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Filed Under: Bars 'n Barks, Food, Holidays, Recipes Tagged With: bark, christmas, coffee beans, dessert, espresso, milk chocolate, peppermint

About Erin

Erin Browne is a mom of two human babies and two fur-covered babies. She loves comfy pajamas, eats too much peanut butter, and watches excessive amounts of Netflix. Make her day and toss her a like on Facebook or follow her on Instagram.

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Comments

  1. DR says

    January 6, 2018 at 11:43 am

    Good information.
    Kidzgeek.com

    Reply

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Hi, I'm Erin, and I blog about fun things! I share recipes, restaurant tours, travel stories, camping adventures, hiking journeys, unboxings and reviews, and experiences with our two kiddos. Kick off your shoes and stay a while, we're all friends around here.

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