Ingredients
1-1/4 cups white baking chips1 teaspoon shortening, divided1/4 cup seedless raspberry preserves4 tablespoons finely crushed chocolate-covered espresso beans, divided1 cup plus 2 tablespoons dark chocolate chips, divided
Preparation
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.
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.
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.
