Prep Time: 10 minutes
Ingredients:
- 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
Preparation:
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.
