Lemon Drop Bark

Melt the candy coating, add the candy, and you're done. It's that simple. The crushed lemon drops give this sweet treat some pucker.

Lemon Drop Bark + enlarge image
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7 users rated this recipe an average rating of 4.5
Makes:
36 servings
Serving Size:
2 inch pieces
Yields:
about 1 3/4 pounds
Prep:
20 mins
Chill:
30 mins
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Lemon Drop Bark

Ingredients
1
pound vanilla-flavor candy coating, cut up
6
ounces white baking chocolate, coarsely chopped
3/4
cup crushed lemon drops, peppermint candy canes, or hard fruit-flavor candies (about 6 ounces)
1/4
cup finely chopped macadamia nuts or slivered almonds (optional)

Directions

  1. Line a large baking sheet with foil; set aside. In a medium heavy saucepan combine candy coating and white chocolate. Cook and stir over low heat until melted. Remove from heat. Stir in 1/2 cup of the crushed candy.
  2. Pour mixture onto the prepared baking sheet, spreading to about 3/8-inch thickness. Sprinkle with the remaining 1/4 cup crushed candy and, if desired, the macadamia nuts; press lightly. Chill about 30 minutes or until firm. (Or let stand at room temperature for several hours or until firm.)
  3. Carefully peel candy off foil and break into pieces. Store between sheets of waxed paper in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 3 months. Bring to room temperature before serving.

Nutrition Facts

(Lemon Drop Bark)
    Per serving:
  • 118 kcal cal.,
  • 6 g fat
  • (5 g sat. fat,
  • 1 mg chol.,
  • 6 mg sodium,
  • 16 g carb.,
  • 14 g sugar
  • Percent Daily Values are based on a 2,000 calorie diet
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