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Who doesn’t love jellybeans?  That is one of the best parts about Easter!  Even better, mix them with some white chocolate and you have a fantastic dessert for Easter dinner.  These candies could also be placed in cute plastic bags and tied with ribbon to create a great homemade candy for your child’s Easter basket.

These are so darn good—I am not usually the biggest fan of white chocolate, but man, these were addicting! There’s something about the mix of the jellybeans and chocolate that tastes a-ma-zing! They also require very few ingredients and very little effort. You can even make these up to a couple of weeks ahead so you don’t have to worry about whipping them up the night the Easter bunny comes!

Ingredients:

  • 2 (11oz.) packages Ghirardelli white chocolate chips (I prefer Ghirardelli, but any white chocolate will do)
  • 1 (8 oz.) package bright-colored jellybeans (you will have left-overs for snacking)

Directions:

Step 1: Melt chocolate on high in microwavable bowl. Check chocolate after 45 seconds, stir and put in for another 45 seconds. Repeat this process until chocolate is melted. Be sure to watch chocolate very closely because it burns easily.

Step 2:  Line a small cookie sheet with wax paper and pour melted chocolate on top of paper.  Spread evenly to create a very thin chocolate layer.  It doesn’t have to look perfect because you will be breaking it into pieces anyway!

Step 3: Coat top of chocolate with jellybeans—be generous with your jellybeans to be sure each piece of chocolate with be covered in them when it’s broken apart.

Step 4: Refrigerate candy for 30 minutes.

Step 5: Take candy out and start to lift candy off of one side of wax paper. Gently break away pieces exposed of candy. Break all pieces of candy into different shapes and sizes to create your jellybean bark!

*Be sure to store in a cool place to keep chocolate from melting before Easter.

Jelly Bean Bark: Great for Easter Baskets!
Recipe Type: dessert
Author: Marcie
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Serves: 20
Make these for Easter brunch or dinner or even put them in your kids’ Easter baskets!
Ingredients
  • 2 (11oz.) packages Ghirardelli white chocolate chips (I prefer Ghirardelli, but any white chocolate will do)
  • 1 (8 oz.) package bright colored jellybeans (you will have left-overs for snacking)
Instructions
  1. Melt chocolate on high in microwavable bowl. Check chocolate after 45 seconds, stir and put in for another 45 seconds. Repeat this process until chocolate is melted. Be sure to watch chocolate very closely because it burns easily.
  2. Line a small cookie sheet with wax paper and pour melted chocolate on top of paper. Spread evenly to create a very thin chocolate layer. It doesn’t have to look perfect because you will be breaking it into pieces anyway!
  3. Coat top of chocolate with jellybeans—be generous with your jellybeans to be sure each piece of chocolate with be covered in them.
  4. Refrigerate candy for 30 minutes.
  5. Take candy out and start to lift candy off of one side of wax paper. Gently break away pieces exposed of candy. Break all pieces of candy into different shapes and sizes to create your jellybean bark!
  6. *Be sure to store in a cool place to keep chocolate from melting before Easter.