Jelly Bean Chocolate Bark

Jelly Bean Chocolate Bark


68 people made this

About this recipe: A simple, yet delicious treat that's a cinch to make. White chocolate cake covering is melted, spread into a tin and scattered with jelly beans. Break into pieces and enjoy.


Serves: 16 

  • 450g white chocolate cake covering, such as Scotbloc
  • 450g jelly beans

Prep:10min  ›  Cook:5min  ›  Extra time:1hr chilling  ›  Ready in:1hr15min 

  1. Line a swiss roll tin with greaseproof paper and set aside.
  2. Melt the white chocolate cake covering 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 mixtured into the prepared tin. Sprinkle the jelly beans over the top.
  3. Refrigerate at least 1 hour or until firm. Break into pieces to serve.

White chocolate cake covering

Can be purchased online if your local supermarket doesn't stock it. Failing that, you can use white chocolate, but the finish won't be the same.

To decorate

Melt a little dark chocolate and drizzle all over.

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