A simple and delicious Easter confection that combines creamy white chocolate and fruity jellybeans.
Preparation Time
10 mins
Cooking Time
5 mins
Total Time
15 mins
Calories
259 Calories
Recipe Instructions
Step 1
Line a jelly roll pan with waxed paper and set aside.
Step 2
Refrigerate at least 1 hour or until firm. Break into pieces to serve.
Step 3
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.
