Although this recipe can be made with instant coffee, you will get a much better flavor if you use good-quality freshly ground fine-grind coffee. I like to make this bark with plain toffee, but you can use chocolate-covered toffee (like Heath bars or similar candy bars) if you like, just be aware that the chocolate might melt with the heat from the melted white chocolate.
- 1.5 cups (8 oz) chopped white chocolate or white chocolate chips
- 2 tsp freshly ground fine-grind coffee
- 2 tbsp cream
- 1 cup chopped toffee pieces, plain or chocolate-covered
1. Prepare a baking sheet by lining it with aluminum foil.
2. Place the chopped white chocolate in a large microwave-safe bowl. Microwave it until melted, stirring after every 45 seconds to prevent overheating. Stir until the chocolate is fluid and free of lumps.
3. In a small mug or bowl, stir together the coffee and cream until the coffee is dissolved and no granules remain. Pour the coffee cream into the melted white chocolate and stir. At first the white chocolate might look curdled or stiff. Continue to stir, and it should come together into a smooth paste.
4. Add two-thirds of the chopped toffee and stir until it is well-distributed. Scrape the mixture onto the prepared baking sheet, and press it into a thin, even layer, using your hands if necessary.
5. Sprinkle the remaining toffee on top of the bark, and press down gently to adhere it to the surface.
6. Refrigerate the bark until the chocolate is set, for about 30 minutes. Once the chocolate is firm, break it into small, irregular pieces to serve. Store Coffee-Toffee Bark in an airtight container in the refrigerator for up to a week.