Jelly Bean Bark Recipe
- 1 tablespoon butter
- 1-1/4 pounds white candy coating, coarsely chopped
- 2 cups small jelly beans
- 1. 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.
- 2. Cut or break bark into pieces. Store in an airtight container. Yield: 2 pounds.
1 ounce: 154 calories, 5g fat (5g saturated fat), 1mg cholesterol, 10mg sodium, 27g carbohydrate (23g sugars, 0 fiber), 0 protein.
Reviews for Jelly Bean Bark
"I made this with my kindergarten class for Easter. Easy and Yummy!"
"I've made this several times for some picky co workers & family. At Christmas time I use the red and green M&M candy , mixed nuts, broken up oreo and small pretzels on choc. candy coating. Easter I use the white candy coating with fruit flavored jelly beans , and some coconut that I mix with just a little diluted green food coloring and let dry. I have found by adding 1 tsp vanilla and 1/8 tsp almond extract just before pouring on waxed paper ups the flavor nicely."
"I prepared this for the first time on 4/15/14. I used: 14-oz. package orange colored vanilla candy disks, 1 cup roasted peanuts, about 1/3 cup finely cut-up flavored gumdrops, and after melting the candy disks, I added 1/2 tsp. orange extract. I did use a jelly roll pan, lined the pan with the foil and greased the foil with the 1 Tbsp. butter. I bought regular-sized jelly beans & just used the regular colored jelly beans! The black ones I didn't use to top the candy bark. I chilled the bark in my refrigerator to really allow the candy to set. It does look really good! Thank you for sharing this recipe with Taste of Home, Mavis Dement! delowenstein"
"I was really surprised by this recipe. It seemed too simple to be good, but I like easy ones so I can make more things. I made this and was surprised at how tasty it was. It looks special and my kids loved it. I will probably make this every year now."
"I like any Taste of Home Recipes."
"This recipe was in the Apr/May 2014 issue of TOH - noting the dates of past reviews, it must have been posted previously too. Anyway, I am glad it was included in the magazine again. I halved the recipe and used dark chocolate instead of white. I splurged on gourmet jelly beans too. It was delicious! The color contrast between the jelly beans and the chocolate was probably not as distinct, but I really love my dark chocolate. If I make it again, I might try milk chocolate as my grandchildren would probably like that the most."
"EAsy and cheap, but very sweet. Can only have a little bit at a time"
"I have made this ever since it first came out in your magazine. It's so easy and colorful. Everyone loves it!"
"This recipe is so easy;& it looks amazing!"