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Easter Jelly Bean Fudge
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2 cups white chocolate chips
1 (16 ounce) container vanilla frosting
2 cups miniature jelly beans in pastel colors (or the speckled type)
Line a 9-inch square pan with foil and grease lightly.
Melt the chips according to the package directions or in a heavy saucepan over very low heat, stirring constantly until the chocolate is melted and smooth. Add the frosting and stir until the mixture is smooth. Remove from the heat and let cool slightly. (Fudge mixture should still be easy to stir, but not hot enough to melt the jelly beans.) Add the jelly beans and stir well to incorporate evenly. Spread the fudge mixture into the prepared pan and cool to room temperature. Cover tightly and refrigerate for at least 2 hours.
Remove the foil and fudge from the pan together and place on a cutting surface. Carefully remove the foil and cut the fudge into small pieces.
Makes 3 dozen pieces.
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