3 Jelly Bean Recipes

Jeally Bean Rice Krispie Treats

from: Busy Cooks

Use leftover Jelly Beans from Easter to make these wonderful crisp, sweet, and chewy bar cookies.

Prep Time: 25 minutes

Cook Time: 7 minutes


  • 3 Tbsp. butter
  • 1 (10 oz.) pkg. marshmallows
  • 5 cups crisp rice cereal
  • 1-1/2 cups assorted jellybeans


In large microwave safe bowl, combine butter and marshmallows. Cook on high power for 3 minutes, stirring halfway during cooking time. Stir until smooth. Add cereal and jellybeans; stir until coated. Press mixture into a buttered 13×9″ pan and let cool. Serves 12-16

Jelly Bean Cookies
from: Razzle Dazzle recipes.

1/2 cup butter or margarine, softened
1/3 cup light brown sugar
1/3 cup sugar
1 egg
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon vanilla
1-1/4 cups all-purpose flour
1/2 cup rolled oats
1 cup jelly beans, cut into pieces

Mix butter or margarine & both sugars in a large bowl until smooth & creamy.

Stir in egg, baking soda, baking powder, salt & vanilla. Mix well.

Stir in flour & oats. Mix well.

Stir in jelly beans, mix well.

Drop spoonfuls of batter about 2 inches apart on a GREASED sheet.

Bake in a PRE-heated 375-degree oven for 10 minutes.

Makes about 3 dozen

Jelly Bean Fudge
has a white chocolate base, a subtle coconut flavor, and is crammed with colorful, fruity jelly beans. You can substitute vanilla extract for the the coconut and rum extracts, if desired.

Prep Time: 10 minutes


  • 2 cups (12 oz) white chocolate chips
  • 2 cups jelly beans
  • 1 (16 oz) can vanilla frosting
  • 1 tsp rum extract
  • 1 tsp coconut extract


1. Prepare an 8-inch square cake pan by lining it with aluminum foil.

2. Place the white chocolate chips in a microwave-safe bowl and heat in 40-second increments until melted, stirring in between.

3. Stir in the extracts and the vanilla frosting, and mix until well-combined. Allow to sit and cool for several minutes.

4. Reserve 1/4 cup of jelly beans. Stir the rest into the fudge, and spread the fudge in the prepared pan, smoothing the top.

5. Sprinkle the reserved beans on top of the fudge, pressing them lightly into the top.

6. Refrigerate until firm, at least 1 hour

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