Salted Caramel and Espresso Bean Bark

Salted Caramel Espresso Bean Bark

Salted Caramel Espresso Bean Bark

Move over peppermint bark – there’s a new guy in town…

Oh my goodness, I have pretty much been living off this stuff for the last 2 days. It’s amazing. I am in love.

It started with a mild desire to eat chocolate covered coffee beans.

Which of course, being out in the mountains in Montana in the midst of the coldest weather I have ever experienced in my LIFE, were not available and I was not going to town to get them.

Side note: did you know -30˚ makes 14˚ feel WARM?! Ya, it’s like totally warm and muggy outside now.

No joke.

Now I love chocolate and coffee but I’m a little funny about it. I hate mocha’s. I detest them. I will have nothing to do with them.

And I have no idea why.

Because I love chocolate and coffee together in pretty much any other form. Weird, I know…..

So I guess this is my version of a mocha, if I were to have a mocha this would be. When I worked at my Uncle’s coffee shop in high school I loved making almond mocha’s and caramel mocha’s because they smelled so delicious. I have always known that I would like almond, caramel mocha’s if I ever ended up liking mocha’s at all.

So I created a form of a mocha that I can enjoy.

And enjoy it I did, I am even considering eating the last piece for breakfast….gasp!

Salted Caramel and Espresso Bean Bark
Prep time
Cook time
Total time
Recipe By:
Recipe type: Dessert
Serves: makes 1 tray
  • 12oz semi-sweet chocolate chips
  • 4oz 60% bittersweet chocolate
  • 1 teaspoon oil (I used macadamia oil but almond oil would work wonderfully - pretty much any oil would be fine)
  • ⅔ cup toasted and coarsely chopped almonds
  • ⅔ cup whole espresso beans
  • salted caramel sauce for drizzling
  • course sea salt (optional)
Preparation Instructions
  1. Cut a piece of parchment paper out to fit the bottom of a rimmed baking sheet and set aside.
  2. In a medium pan over low heat, melt the chocolate, stirring continuously. Remove from heat slightly before all the chocolate is melted and continue stirring until completely melted and smooth.
  3. Add the oil to the chocolate and stir.
  4. Pour the chocolate onto the lined baking sheet and then carefully smooth the chocolate into an even later - the parchment will be annoying and trying to crinkle but you have to tug it back into place and make it work. It's a whole easier in the long run.
  5. Once the chocolate is in an even layer, sprinkle the coffee beans all over, then the almonds and then drizzle the salted caramel all over.
  6. Sprinkle with course sea salt if you really want that nice salt crunch and then set aside to cool, I stuck mine in my laundry room because it is cold in there, you can put it in the fridge if you don't have a spot like that.
  7. Once it is hard, break into small pieces and put on a serving tray.










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is a self taught home cook who enjoys cooking healthy and simple foods and delectable desserts for her husband and kids and the frequent last-minute dinner guests her husband shows up with.
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