When I think of Easter desserts, I picture bright, springy flavors—strawberry cheesecake, lemon squares, or lemon meringue pie. But no matter what’s on the table, one thing never changes: everyone always wants chocolate.
Instead of just setting out truffles or chocolate eggs this year, I’m making something just as easy but way more fun—Dark Chocolate Jellybean Bark.
Why You’ll Love This Recipe
This festive treat takes just 5 minutes to prep! Melt dark chocolate, mix in jellybeans, and spread it onto a parchment-lined baking sheet. After 20 minutes in the fridge, break it into pieces and serve on a pretty plate, in a candy dish, or nestled in Easter basket shreddies. Plus, this is way simpler (and cheaper) than dyeing eggs!
Dark Chocolate Jellybean Bark
Ingredients
- 12 oz. 60% DF bittersweet chocolate chips
- 1/2 cup sour jellybeans, divided
- parchment paper
Instructions
- Line a baking sheet with parchment paper.
- Microwave chocolate chips in 30-second intervals, stirring until smooth.
- Stir in ¼ cup of jellybeans.
- Spread onto the baking sheet (¼-inch thick). Sprinkle with remaining jellybeans.
- Refrigerate for 20 minutes, then break into pieces. Store at room temp.