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 8x8 square of bark, though you can easily double it and use a 9x13 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!Print
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