With Easter approaching, I wanted a quick, cheerful treat that looks special but takes almost no time. This Jelly Bean Bark shaped like eggs fits the bill: just two main ingredients and about ten minutes of hands-on time. It’s playful, colorful, and a great last-minute craft for holiday gatherings or classroom treats.
If you haven’t shopped for jelly beans lately, you’ll be surprised—there are now many varieties beyond the classic flavors. You can pick traditional Jelly Bellies, novelty flavors, or brightly colored mixes from popular candy brands. For a cohesive pastel look, choose mostly soft pinks, yellows, greens and blues; for a bold, playful result, mix all the colors. I chose a multicolor mix because the variety gives each egg-shaped piece a fun mosaic effect.
One standard package of white chocolate or vanilla-flavored almond bark yields about a dozen egg-sized pieces when spread roughly 1/4 inch thick. The yield will vary depending on how large you pipe or spoon the egg shapes. To make neat shapes quickly, fill a squeeze bottle with melted chocolate and trace eggs onto parchment paper. No squeeze bottle? A spoon works fine—just spoon small oval shapes onto the lined tray and smooth as needed.
If you’re planning a full Easter menu and need a savory main to pair with these sweets, try roasting a whole chicken with lemon and garlic for a simple, elegant centerpiece that complements light holiday desserts.
INGREDIENTS
- 1 bag of jelly beans (pick a mix or a color palette to match your theme)
- 1 package white chocolate or vanilla-flavored almond bark
TIPS & VARIATIONS
- Melting: Gently melt the chocolate or almond bark according to package directions. Use short bursts in the microwave with stirring between each burst, or melt over a double boiler to avoid scorching. Overheating can make the chocolate grainy.
- Squeezing vs. Spoon: A squeeze bottle or piping bag gives cleaner egg shapes. A spoon works well too—drop oval pools of chocolate on parchment and use the back of the spoon to shape them.
- Thickness: Aim for about 1/4 inch thickness so the bark is sturdy enough to hold jelly beans without being too heavy.
- Flavor swaps: If you prefer, use milk or semisweet chocolate and pair with coordinating candies for a different look and taste.
- Decorating: For extra polish, drizzle a contrasting color of melted chocolate over the set eggs or add a sprinkle of edible glitter or colored sugar before the chocolate sets.
- Allergies: If anyone has nut allergies, check labels carefully—some almond bark or candy mixes may be processed in facilities that handle nuts.
- Scaling: This recipe scales easily—double or triple the ingredients for parties. Work in batches so the chocolate doesn’t harden before you finish arranging the jelly beans.
- Storage: Store finished pieces in an airtight container at cool room temperature. Avoid refrigeration if possible, as condensation can affect the appearance.
DIRECTIONS
- Melt the white chocolate or almond bark according to the directions on the package, taking care not to overheat it. Once smooth, transfer the chocolate to a squeeze bottle or a piping bag lined with parchment paper, or prepare to use a spoon.
- Squeeze or spoon the chocolate into egg shapes on a parchment-lined baking sheet. Each piece should be about 1/4 inch thick. If needed, use the back of a spoon to smooth the surface. While the chocolate is still soft, immediately arrange jelly beans on top and press each one lightly so it adheres.
- Allow the chocolate to set completely, about 10–15 minutes, before serving. Once firm, gently peel the eggs off the parchment and arrange them on a platter.
Recipe adapted from
Costco’s 2002 Cookbook