Screw Folgers, eating this is the best part of waking up:
One of my favorite things to snack on lately have been chocolate covered coffee beans. It’s coffee, it’s chocolate—what’s not to love? I though about how I could make an at-home version for less that’s just as good and settled on this bark recipe. I couldn’t help myself from eating it piece by piece as I was making it; I’m still a little buzzed from all that dessert. Best of all, it’s 3 simple ingredients! Yes, 3! I urge you to make this for the coffee addict in your life; they’ll love you until they crash.
Espresso Chocolate Bark
1 bag(12oz) semi-sweet chocolate chips
1/2 cup whole coffee beans(most grocery stores let you buy these in bulk)
2 tablespoons coarse cane sugar
Melt down the chocolate chips and lay a piece of parchment paper on a baking tray. Spread out the chocolate to be about 1/2 an inch thick. Sprinkle on the coffee beans evenly and press them into the hot chocolate gently.
Lightly sprinkle a layer of sugar over the chocolate while it is still melted. don’t worry about even layering since most of it will shake off when it’s dried. Just make sure to cover all of the chocolate.
You can either let the chocolate harden at room temperature or speed the process up by putting it in a refrigerator. When it’s hardened tilt the large piece of chocolate to shake off all the excess sugar. Break the chocolate into single-sized chunks.
These are just as good as any chocolate covered coffee beans. I wanted to try them with a darker chocolate but after tasting how bitter the coffee beans make the semi-sweet chocolate I think any darker would be hard to eat. The sprinkle of sugar adds a great texture to contrast with the crunchy beans. Now you can have your coffee and eat it, too.