White Chocolate Jelly Bean Bark

March 29, 2013 · 10 comments

White Chocolate Jelly Bean Bark | Baking Serendipity

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.

White Chocolate Jelly Bean Bark | Baking Serendipity

The only (right) way to deal with jelly beans is get the black ones out of the way.

White Chocolate Jelly Bean Bark | Baking Serendipity

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.

White Chocolate Jelly Bean Bark | Baking Serendipity

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 | Baking Serendipity

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.

{ 10 comments… read them below or add one }

The Mom Chef ~ Taking on Magazines One Recipe at a Time March 29, 2013 at 10:43 am

That really is very pretty. I’m not a Brach’s fan, but can see making it with a careful selection of Jelly Bellies. Then I wouldn’t have to deal with the stickiness of cutting the beans in half, right?

Happy Easter. He is risen!


Mr. & Mrs. P March 29, 2013 at 10:57 am

Love the colors against the white chocolate background!! If this doesnt scream Easter, dont know what does!!


Ashley @ Wishes and Dishes March 29, 2013 at 1:05 pm

Awww this is so pretty and festive! I am the same way…living in NY I definitely have the windows down in 45 degree weather sometimes – as long as it’s sunny! I try to trick my mind into thinking it’s summer :)


Emily @ Life on Food March 29, 2013 at 2:37 pm

I am such a downer when it comes to jelly beans. I just cannot like them. Today is so sunny. I cannot wait get out and enjoy it.


Jennifer @ Peanut Butter and Peppers March 30, 2013 at 8:49 am

How cute and fun! I just love it!!


I'm At Home Baking March 30, 2013 at 10:23 am

I love how beautiful & bright it is! Looks yum!!


Kristen @ Swanky Dietitian March 31, 2013 at 12:55 am

This is soo cute! And looks delicious!
Yes, I am not one for the black jelly beans. In the same boat is black licorice. I find people either love it or they hate it.


Vicki @ WITK March 31, 2013 at 5:26 pm

I’m down with the jelly beans (sans black jellies!) and white chocolate, I’m not so sure about the peanuts though. The bark is so pretty :) Do the peanuts lend a salty kick?


Kitchen Belleicious April 3, 2013 at 2:39 pm

so cute and so delicious. Perfect for any time of the year


Regina @ SpecialtyCakeCreations April 7, 2013 at 4:28 pm

So bright and pretty. Lovely!


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