This Easter candy bark combines two favorites-jelly beans and robin’s eggs with semi-sweet and white chocolate. The combination of jelly beans and chocolate initially seemed odd to me, but once I tried it I discovered that it’s actually very good. This is definitely a fun Easter recipe, and it would be a great way to use up excess Easter candy, if there’s such a thing. A warning: do not use chocolate chips in place of the baking chocolate, chocolate chips do not melt properly.
Recipe: (makes 20-30 pieces of bark) Difficulty Rating: 1 out of 5, 5 being the hardest.
8 ounces semi-sweet baking chocolate (not chocolate chips)
4 ounces white chocolate (still no chocolate chips)
1/4 cup of jelly beans
1/3 cup mini robin’s eggs
Line a standard cookie sheet with parchment paper or a silicone baking mat. I prefer the baking mat.
Melt semi-sweet chocolate, using a candy melter, or by microwaving for 20 seconds at a time (stirring between each microwaving) until melted. Pour chocolate onto the sheet, then sprinkle the jelly beans and robin’s eggs onto the chocolate. Melt the white chocolate in the same way as the semi-sweet. Take a spoon and toss the white chocolate on top in a zigzag pattern. Put it in the refrigerator (make sure it is level, or it will all run to one side) for 30 minutes. Break or cut into pieces. This will keep in the refrigerator for up to two weeks, or at room temperature for one week. I prefer to keep it in the refrigerator so that I don’t have to temper the chocolate, and because I find that it gets kind of melty on the counter.
Recipe is my own concoction.
Do not use any of my photos without asking me first. I can be reached at SimplifiedBaking@gmail.com. If you would like to publish this recipe on your own blog, make it first, use mostly your own words (I get that there will always be some overlap), and link back to my blog as the source. Thank you.