Rating: 4.5 stars 4.6
72 Ratings
  • 5 star values: 56
  • 4 star values: 11
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1

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!

Recipe Summary

prep:
10 mins
cook:
5 mins
additional:
1 hr
total:
1 hr 15 mins
Servings:
16
Yield:
2 pounds
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Line a jelly roll pan with waxed paper and set aside.

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  • 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.

Cook's Note:

For something different, drizzle a little melted semisweet chocolate over the cooled bark before breaking it into pieces.

Nutrition Facts

259 calories; protein 1.7g; carbohydrates 43.4g; fat 9.1g; cholesterol 6mg; sodium 39.7mg. Full Nutrition
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