Prepare a cookie sheet with waxed paper, set aside.

In a medium microwave safe bowl, melt the semi sweet chocolate chips, Pour into the cookie sheet.

In a small microwave safe bowl, melt the white chocolate chips.

Remove from microwave and stir in the coffee and the toffee.

Pour on top of semisweet layer and use a butter knife to drag through both layers and swirl together.

Cool in fridge for two hours, then cut or break into pieces to serve.