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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Lemon Drop Bark

Makes: 36 servings
Serving size: 2 inch pieces Yield: about 1 3/4 pounds
Prep 20 mins Chill 30 mins
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)
  • Servings Per Recipe 36,
  • cal. (kcal) 118,
  • Fat, total (g) 6,
  • chol. (mg) 1,
  • sat. fat (g) 5,
  • carb. (g) 16,
  • sugar (g) 14,
  • sodium (mg) 6,
  • Potassium (mg) 15,
  • calcium (mg) 10,
  • Percent Daily Values are based on a 2,000 calorie diet

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