Living in Ohio again has made me appreciate the sunshine so much more.
It’s also made me consider opening a window when it’s alllllmost forty degrees outside. I can’t decide if I should be proud of this or not.
I wish I could learn how to drink iced coffee in the cold now, and run somewhere other than the treadmill when it’s below…65 degrees. I could call these goals for next winter…but all my brain wants to think about right now is sangria and sundresses.
Some things change. Some things don’t.
Last year, I put jelly beans in popcorn. There were skeptics. And there can be again. It just means more chocolate for me anyways.
Another jelly bean weirdness I have is I really only like the extra large jelly beans. It meant they needed chopped in half for this project.
Cutting jelly beans is sort of a sticky mess…in case you didn’t know.
But, everything else that’s happening here is simple. White chocolate is melted, spread thin and topped with jelly beans and peanuts (for just a hint of saltiness.)
Bonus. The bright jelly beans on the white chocolate makes this one of the prettiest foods in my fridge right now. (I know. That might not be saying much.)
I like the thought of serving this bark on a pretty plate this Easter. But! I also have plans for its leftovers. Just you wait.
PS: Happy Easter! I hope the risen Jesus is in your heart and home…and that you have hope always.
White Chocolate Jelly Bean Bark
1/2 pound white chocolate, melted
1 bag jelly beans (I used a 9 oz bag of Brach’s, and cut each in half)
heaping 1/4 cup peanuts
Line a baking sheet with aluminum foil. (You really only want to cover about half the surface of the baking sheet with foil.) Melt chocolate and spread over the foil. Immediately, drop chopped jelly beans and peanuts onto melted chocolate. Refrigerate until chocolate has hardened, ideally overnight. The chocolate should then pull easily up from the foil, and be broken into smaller pieces. Store in the refrigerator, in an airtight container.