Name: Raspberry-mocha Chocolate Bark Recipe
Total time: 10 min
Yield: 1
Cuisine: American

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Give classic candy bark a bit of coffee-shop sophistication with crushed chocolate-covered espresso beans. Swirls of raspberry preserves and white baking chips make it even more special. Aysha Schurman, Ammon, Idaho. 

How to make Raspberry-mocha Chocolate Bark Recipe

Taste Of Home

Crawler

American

<p>Give classic candy bark a bit of coffee-shop sophistication with crushed chocolate-covered espresso beans. Swirls of raspberry preserves and white baking chips make it even more special. Aysha Schurman, Ammon, Idaho. </p>

Vegetarian

White baking chips

Shortening, divided

Seedless raspberry preserves

Finely crushed chocolate covered espresso beans, divided

Plus 2 tablespoons dark chocolate chips, divided

Line a 9-in. Square pan with foil; set aside. In a microwave, melt white baking chips and 1/2 teaspoon shortening; stir until smooth. Spread into prepared pan.

step 1

Microwave preserves in 10-to 20-second intervals until melted; stir until smooth. Drop preserves by teaspoonfuls over top. Cut through layer with a knife to swirl. Sprinkle with 2 tablespoons espresso beans. Refrigerate for 10 minutes or until firm.

step 2

In a microwave, melt 1 cup dark chocolate chips and remaining shortening; stir until smooth. Spread over white chocolate layer. Finely chop remaining dark chocolate chips. Sprinkle chips and remaining espresso beans over the top. Refrigerate until firm. Break into small pieces. Store in an airtight container.

step 3