Jellybean Bark

Jellybean Bark

Made  times
Christina 610

"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!"
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1 h 15 m servings 259 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 259 kcal
  • 13%
  • Fat:
  • 9.1 g
  • 14%
  • Carbs:
  • 43.4g
  • 14%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 40 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Line a jelly roll pan with waxed paper and set aside.
  2. 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.
  3. 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.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 67 Ratings

Most helpful positive review

The chocolate referred to in the recipe is the white confectioners' coating. Although they are slightly different, i.e. white chocolate is made with cocoa butter and confectioner's coating is ma...

Most helpful critical review

Too sweet. Looked really cute, but couldn't give it away. Next time will add in bits of pretzel to add some salt.

The chocolate referred to in the recipe is the white confectioners' coating. Although they are slightly different, i.e. white chocolate is made with cocoa butter and confectioner's coating is ma...

Fun to make. I also use Starburst jellybeans. Sometimes, I even use a little red food die to make the coating pink and used the Red Fruits Starbursts for a Valentine's Day/Breast Cancer fundrais...

Instead of pouring the chocolate onto a jelly roll pan, I decided to try something different. I put 4 jelly beans into an egg mold and then spooned the coating around them. What I ended up hav...

This is so easy and so much fun to do! It's a great addition to Easter baskets. I used Starburst jelly beans, put these into clear treat bags and tied them with pretty bows using all different...

Oh this was soo much fun!!! I used my Perfect Brownie Pan, line the pan with foil, then pour in the melted almond bark, then put in the divider and added my jelly beans. Put in the refrigerator ...

This was surprisingly excellent! I never buy confectioners coating, but when I found this recipe I bought it to try this. I used a fruity mix of Jelly Belly jellybeans. You can easily adjust thi...

So quick and easy to make, looked great and tasted wonderful too. I did not have jellybeans so used M&M eggs as a sub. Thank you for sharing Christina!

Fun and Festive! I loved the simiplicity of it, but somehow it really looks impressive and inviting to eat! I did one batch of white bark with jelly beans and another batch of chocolate bark wit...

Love it! Very easy to make and fun to assemble with kids :) Used Ghiradhelli White Chocolate Bars (about 5 for smaller cookie sheet) - and chose Starbust jelly beans.

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