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Popular in Food

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.

4.5 by 8 people
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  • Makes: 36 servings
  • Serving Size: 2 inch pieces
  • Yields: about 1 3/4 pounds
  • Prep: 20 mins
  • Chill: 30 mins

Lemon Drop Bark



  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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