Lemon Drop Bark
- 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.
- 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.)
- 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
Nannette 1231 Days Ago
I'm sorry, but what is vanilla-flavor candy coating?