Line a swiss roll tin with greaseproof paper and set aside.
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.
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.
Melt a little dark chocolate and drizzle all over.