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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!
Ingredients
- 1 pound white confectioners' coating
- 1 pound jellybeans
Directions
Step 1
Line a jelly roll pan with waxed paper and set aside.
Step 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.
Step 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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 16 | |
| Calories 259 | |
| % Daily Value * | |
| Total Fat9g | 12% |
| Saturated Fat6g | 28% |
| Cholesterol6mg | 2% |
| Sodium40mg | 2% |
| Total Carbohydrate43g | 16% |
| Dietary Fiber0g | 0% |
| Total Sugars37g | |
| Protein2g | |
| Vitamin C0mg | 1% |
| Calcium57mg | 4% |
| Iron0mg | 1% |
| Potassium92mg | 2% |
*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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