Ingredients

Directions

1. Chop chocolate and place in heatproof bowl, set aside. Bring cream to boil in saucepan over medium-high heat. Pour cream over chocolate in separate bowl, stir to melt. Add butter and whisk till smooth. Let cool to thicken up, then whisk until fluffy.
2. While ganache cools, use melon baller to scoop tops off the strawberry to create small cup. Trim bottom tip of strawberry with knife to make it stand up.
3. Apply thin layer of edible sugar glue (found in cake decorating/crafts stores), to bottom half of strawberry, then spoon on sprinkles.
4. Once cool, fill pastry bag or resealable freezer bag (with the corner snipped off) with ganache. Pipe approximately two teaspoons of chocolate ganache into strawberries.
5. Finish with three or four Jelly Belly jelly beans pressed into ganache.

Ingredients

Directions

1. Heat oven to 375°F. Sift together flour, baking powder and salt and set aside. In large bowl, beat shortening, sugar, egg white and vanilla extract until well blended. Add flour mixture and milk until blended. Stir in coconut.
2. Roll dough into a ball, divide in half. Roll 15 one-inch balls from each half and place on ungreased baking sheet. Make thumb print depression in center of each ball to form nest.
3. Bake 6 minutes. Remove from oven and place 4 Jelly Belly beans in center of each cookie. Return to oven and bake 5 more minutes. Transfer cookies to wire rack to cool.

Ingredients

Directions

1. Preheat oven to 170°F. Line baking sheet with parchment paper. Set aside.
2. In clean dry mixing bowl, beat egg whites, salt and cream of tartar with electric mixer until soft peaks form. With mixer running, add almond extract and gradually add sugar. Beat until stiff and glossy.
3. Spoon meringue into pastry bag with large flower tip. Pipe meringue onto parchment lined baking sheet in nest shape. Leave center large enough to hold scoop of ice cream. Select a variety of colors of jelly beans, or a single color theme, such as blue or red jelly beans. Gently press jelly beans into sides of meringue. Bake 2 ½ hours or until hard. Store in air tight container. Serve with scoop of sorbet/sherbet in center. Can be made two days ahead.

Ingredients

Supplies

Directions

1. Preheat oven to 350°F. Line 2 cookie sheets with parchment paper. Knead the sugar cookie dough with the flour on a work surface until smooth. Divide the dough in half.
2. Roll out half on a lightly floured surface to a scant ¼ inch thickness. Use 2 to 3 inch flower shape cookie cutters and cut out as many shapes as possible. Transfer the shapes to the prepared pans on either long edge. Insert a lollipop stick into the dough about half way into the cut out.
3. Bake until cookies are golden about 10 to 12 minutes. Transfer to a wire rack and cool completely. Repeat with the remaining dough and lollipop sticks.
4. Combine the powdered sugar and egg white powder in a medium bowl. Add 1 tablespoon water and mix well. Add more water, 1 teaspoon at a time, until mixture is thick. Spoon the mixture into a re-sealable bag.
5. Snip a very small corner from the bag, about 1/8 inch. Pipe dots of frosting on cookies and attach the Jelly Belly beans. For the center of the cookies, cut some of the Jelly Belly beans in half crosswise and add, cut side down. Continue with the remaining Jelly Belly beans and cookies. Let cookies dry at least 2 hours.
6. Place a piece of Styrofoam into a clean planter or serving bowl. Fill planter with green Jelly Belly beans. Insert the cookie pops into the planter, pushing the sticks into the Styrofoam to secure at different heights. Add a few green Jelly Belly Chewy Fish as the leaves.

Ingredients

Directions

1. Line 9 x 13 inch baking pan with waxed or parchment paper so ends overhang sides of pan; coat with cooking spray.
2. In saucepan over medium heat, combine half of measure of the following ingredients: sugar, salt, butter, heavy cream and marshmallows. Stir until butter and marshmallows are almost melted.
3. Bring mixture to boil; cook, stirring occasionally, 5 minutes. Remove from heat. Add semi-sweet chocolate chips and stir until chips are melted.
4. Pour mixture into lined pan. Cool until firm, 15 minutes.
5. Repeat basic recipe with white chocolate chips. Then pour mixture over chocolate layer. Refrigerate 10 minutes.
6. Score fudge into 1-inch squares, press in two Jelly Belly jelly beans per square.
7. Let fudge cool in pan at room temperature, 3 hours. Remove by lifting paper from pan; cut fudge along scored lines. Plate and serve.