Jan'S Chocolate Coffee Bean Bark

1. 1

   Line a 9x14-inch baking sheet with a silicone baking mat.

2. 2

   Place coffee beans in a food processor and pulse a few times just until coarsely chopped.

3. 3

   Melt milk chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, about 5 minutes. Add shortening to make melted milk chocolate smoother; stir until smooth. Stir coffee beans into melted milk chocolate until coated.

4. 4

   Pour milk chocolate mixture onto the prepared baking sheet, spreading mixture to the edges. Refrigerate.

5. 5

   Melt dark chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, about 5 minutes. Add shortening to make melted dark chocolate smoother; stir until smooth. Remove from heat.

6. 6

   Pour melted dark chocolate over refrigerated milk chocolate mixture, spreading evenly over the top. Refrigerate until set, 10 to 15 minutes.

7. 7

   Peel the silicone mat from the bottom of the chocolate mixture and place onto a work surface. Cut into pieces using a sharp knife. The bark will crack and break as you go.

* Per serving · 4 servings · Values may vary.

No additional tips available.