This is a delicious recipe reminiscent of the peppermint bark made at Christmastime that uses a favorite Easter treat. Fun and easy to make too! Everyone really enjoys the combination of creamy white chocolate and fruity jellybeans. Use your favorite, but I always go for the small pectin variety. Hope you enjoy!
Original recipe makes 2 pounds
1 pound white confectioners’ coating
1 pound jellybeans
1 hr 15 mins
- Line a jelly roll pan with waxed paper and set aside.
- Melt the white confectioners’ coating in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Spread the melted white confectioners’ coating onto the prepared pan. Sprinkle the jellybeans over the top.
- Refrigerate at least 1 hour or until firm. Break into pieces to serve.
Calories: 259 kcal
Carbohydrates: 43.4 g
Cholesterol: 6 mg
Fat: 9.1 g
Fiber: 0.1 g
Protein: 1.7 g
Sodium: 40 mg