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READY IN 1¼ hrs

Jellybean Bark

Read Reviews (50)

"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 you favorite, but I always go for the small pectin variety. Hope you enjoy!" — Christina

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Original recipe makes 2 pounds Change Servings

1 pound white confectioners' coating

1 pound jellybeans

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Directions

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.

Kitchen-Friendly View

PREP 10 mins
COOK 5 mins
READY IN 1 hr 15 mins

Footnotes

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

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Reviews More Reviews

Most Helpful Positive Review

Jul 21, 2009

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 made with vegetable fats. Some people use them interchangeably in certain recipes, especially if it is being used for coating. I think they say the confectioners' coating melts better than the white chocolate itself. Hope this helps! :)

—Roxanne J.R.

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Most Helpful Critical Review

May 04, 2011

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

—brendenj

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59 Ratings

Mar 30, 2010

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 fundraiser, broken into bits and portioned out into see-through gift bags and tied with a pink ribbon. My kids especially love to make this. VERY sweet.

—Sarah Jo

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Apr 05, 2010

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 having was jellybean eggs. I think the kids will love these at our family Easter celebration.

—Paula

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Mar 30, 2010

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 colored wire ribbon. This recipe is a definite keeper for future Easters!

—Jillian

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Jan 07, 2010

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 this recipe to make as much or as little as you need. It really had a great flavor. I will be making this again in the future.......thanks Christina!

—House of Aqua

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Apr 05, 2010

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 and I popped them out when then they were cool, I will so do this again like this, because they were just perfectly uniform and soo pretty.

—mis7up

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Mar 29, 2010

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!

—TheBritishBaker

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Nutrition

Calories
259 kcal
13%

Carbohydrates
43.4 g
14%

Cholesterol
6 mg
2%

Fat
9.1 g
14%

Fiber
0.1 g
< 1%

Protein
1.7 g
3%

Sodium
40 mg
2%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Jellybean Bark

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 259
Calories from Fat: 82

% Daily Value *
Total Fat 9.1g 14 %
Saturated Fat 5.5g 28 %
Cholesterol 6mg 2 %
Sodium 40mg 2 %
Potassium 92mg 3 %
Total Carbohydrates 43.4g 14 %
Dietary Fiber 0.1g < 1 %
Protein 1.7g 3 %
Sugars 36.6g
Vitamin A < 1 %
Vitamin C < 1 %
Calcium 7 %
Iron 1 %
Thiamin 2 %
Niacin 4 %
Vitamin B6 1 %
Magnesium 1 %
Folate 1 %

* 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.