Best 4 Jellybean Bark Recipes
JELLY BEAN BARK
Homemade Easter candy really doesn't get easier than this. It's so simple-all you need are three ingredients, a microwave and a pan! -Mavis Dement, Marcus, Iowa
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2 pounds.
Number Of Ingredients 3
Steps:
- Line a 15x10x1-in. pan with foil; grease foil with butter. In a microwave, melt candy coating; stir until smooth. Spread into prepared pan. Top with jelly beans, pressing to adhere. Let stand until set., Cut or break bark into pieces. Store in an airtight container.
Nutrition Facts : Calories 154 calories, Fat 5g fat (5g saturated fat), Cholesterol 1mg cholesterol, Sodium 10mg sodium, Carbohydrate 27g carbohydrate (23g sugars, Fiber 0 fiber), Protein 0 protein.
JELLYBEAN BARK
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!
Provided by Christina
Categories Desserts Chocolate Dessert Recipes White Chocolate
Time 1h15m
Yield 16
Number Of Ingredients 2
Steps:
- 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.
Nutrition Facts : Calories 259.3 calories, Carbohydrate 43.4 g, Cholesterol 6 mg, Fat 9.1 g, Fiber 0.1 g, Protein 1.7 g, SaturatedFat 5.5 g, Sodium 39.7 mg, Sugar 36.6 g
JELLY BEAN BRITTLE
"Here's a fun version of brittle that's perfect for Easter," suggests Kathy Kittell of Lenexa, Kansas. "The jelly beans add both color and flavor."
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2-1/2 pounds.
Number Of Ingredients 7
Steps:
- Line two 15x10x1-in. pans with foil. Melt 1 tablespoon butter; brush over foil. Sprinkle evenly with jelly beans., In a large heavy saucepan, combine sugar, corn syrup and water. Bring to a boil over medium heat, stirring constantly to dissolve sugar. using a pastry brush dipped in water, wash down the sides of the pan to eliminate sugar crystals. Cook, without stirring, over medium heat until a candy thermometer reads 240° (soft-ball stage). Stir in remaining butter and salt; cook until a thermometer reads 300° (hard-crack stage), stirring frequently., Remove from heat; stir in baking soda (mixture will foam). Immediately pour over jelly beans. Spread with a buttered metal spatula. Cool completely. , Break brittle into pieces. Store between layers of waxed paper in an airtight container.
Nutrition Facts : Calories 300 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 229mg sodium, Carbohydrate 72g carbohydrate (65g sugars, Fiber 0 fiber), Protein 0 protein.
JELLYBEAN BARK
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!
Provided by Christina
Categories White Chocolate Desserts
Time 1h15m
Yield 16
Number Of Ingredients 2
Steps:
- 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.
Nutrition Facts : Calories 259.3 calories, Carbohydrate 43.4 g, Cholesterol 6 mg, Fat 9.1 g, Fiber 0.1 g, Protein 1.7 g, SaturatedFat 5.5 g, Sodium 39.7 mg, Sugar 36.6 g
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