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.
Needing a sweeter chocolate to help offset the bitterness of the espresso beans, I chose to use milk chocolate chips.
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.
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.
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|| |
- 1⅓ cup milk chocolate chips
- 3 TBS whole coffee or espresso beans
- ½ tsp peppermint extract
- ⅓ cup crushed peppermint candy
- 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.
- 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.
- 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.
- Place the pan in the freezer until firm (~1-2 hours) and then break into pieces.
This recipe can be doubled for a 9x13 pan.
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