LEMON BARK
I wasn't a fan of white chocolate until I made this candy. It's tangy, sweet and creamy all at the same time. The bark was a lovely treat during a springtime shower but would be nice year-round. -Diana Wing, Bountiful, Utah
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 1-3/4 pounds.
Number Of Ingredients 2
Steps:
- Line a 15x10x1-in. pan with foil; set aside. In top of a double boiler or a metal bowl over barely simmering water, melt baking chips; stir until smooth. Stir in 2/3 cup crushed candies; spread into prepared pan. Sprinkle with remaining candies. Cool. Refrigerate until set, about 1 hour. , Break into pieces. Store in an airtight container.
Nutrition Facts : Calories 122 calories, Fat 7g fat (4g saturated fat), Cholesterol 4mg cholesterol, Sodium 20mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 1g protein.
LEMON BARK
Make and share this Lemon Bark recipe from Food.com.
Provided by riffraff
Categories Candy
Time 10m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Melt white chocolate in microwave till liquid and smooth.
- Add broken lemon drops and mix gently to combine.
- Pour onto cookie sheet and spread to about 1/4 inch or so thickness (I always line it with parchment!).
- Allow to cool until hardened and break into pieces.
- Enjoy.
Nutrition Facts : Calories 458.4, Fat 27.3, SaturatedFat 16.5, Cholesterol 17.9, Sodium 76.5, Carbohydrate 50.4, Fiber 0.2, Sugar 50.2, Protein 5
LEMON CHOCOLATE BARK
Found this recipe while looking for a different one, & thought the lemon & chocolate combo sounded interesting! It's on my to-make list! If you plan on having this bark at room temperature for long periods of time, you should temper the chocolate to make it temperature-stable.
Provided by Sydney Mike
Categories Lemon
Time 45m
Yield 20 serving(s)
Number Of Ingredients 6
Steps:
- Line a 13"x9" rimmed baking sheet with a smooth sheet of heavy duty aluminum foil.
- To candy the lemon zest, in medium saucepan place 1 cup of water & 1 cup of granulated sugar, & bring to boil.
- Add zest & cook, stirring occasionally, 20 minutes, or until water is yellowish & zest is translucent.
- Drain water & spread candied zest on wax paper to dry several minutes, then coarsely chop zest.
- In microwave OR in a double boiler, melt bittersweet chocolate, then pour on prepared baking sheet. Use spatula to spread chocolate in a thin layer, then place in refrigerator to set.
- In microwave OR in a double boiler, melt white chocolate. Stir in lemon extract or oil, then, if desired, add several drops of yellow candy food coloring.
- Pour white chocolate on top of dark chocolate & smooth into a thin layer.
- While top layer is still wet, sprinkle chopped lemon zest on top & gently press into the chocolate.
- Place tray in refrigerator to set.
- When set, break into irregular pieces & serve.
Nutrition Facts : Calories 99.9, Fat 3.6, SaturatedFat 2.2, Cholesterol 1.6, Sodium 10.2, Carbohydrate 16.7, Sugar 16.7, Protein 0.7
CHOCOLATE-LEMON BARS
Classic lemon bar cookies get a flavor twist when the lemon filling is baked over a delectable crust made with chocolate wafer cookie crumbs.
Provided by My Food and Family
Categories Recipes
Time 55m
Yield Makes 16 servings, 1 bar each.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Mix wafer crumbs and margarine; press firmly onto bottom of 8-inch square baking pan. Bake 5 min.
- Meanwhile, beat eggs, lemon zest and lemon juice with wire whisk until well blended. Add sugar, flour and baking powder; mix well. Pour over crust.
- Bake 25 min. Cool on wire rack 10 min.; sprinkle with powdered sugar. Cut into 16 squares. Serve warm. Store leftover bars in tightly covered container at room temperature.
Nutrition Facts : Calories 110, Fat 3 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 25 mg, Sodium 85 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
LEMON BARK RECIPE - (4.1/5)
Provided by MJH
Number Of Ingredients 6
Steps:
- Prepare a baking sheet by lining it with aluminum foil and smoothing the foil. Candy the lemon zest. Place 1 cup of water and 1 cup of sugar in a medium saucepan and bring to a boil. Add the zest and cook, stirring occasionally, for 20 minutes, until the water is yellowish and the zest is translucent. Drain the water and spread the candied zest on wax paper to dry for a few minutes. Coarsely chop the zest or snip with kitchen shears. Melt the bittersweet chocolate in the microwave or over a double boiler, and pour on the baking sheet. Using a spatula, spread the chocolate in a thin layer and place in the refrigerator to set. Melt the white chocolate in the microwave or over a double boiler, stir in the lemon oil or extract, and add a few drops of yellow candy food coloring, if desired. Pour the white chocolate on top of the dark chocolate, smoothing in a thin layer. While the top layer is still wet, sprinkle on the chopped lemon zest and press gently into the chocolate. Place the tray in the refrigerator to set. Once set, break into irregular pieces and serve. Note: If you are planning on having this candy at room temperature for long periods of time, you will want to temper the chocolate to make it temperature-stable.
CHOCOLATE CRUNCH BARK RECIPE BY TASTY
Here's what you need: soda crackers, butter, light brown sugar, semi-sweet chocolate chips, pecan
Provided by Katie Aubin
Categories Desserts
Yield 15 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F (175°C).
- Place crackers on a greased, parchment paper-lined baking sheet so that the entire surface is covered.
- In a saucepan, melt butter on low heat. Once melted, add brown sugar and turn heat to medium. Continue stirring until boiling, then boil for 3 minutes.
- Pour the caramel over the crackers, spreading evenly with a spatula.
- Bake for 5 minutes.
- Pour the chocolate chips over the crackers and cover with tin foil for 3 minutes.
- Remove the foil and spread the softened chocolate over the top evenly.
- Sprinkle with pecans, cover with foil, and freeze for 1 hour.
- Break the bark up into pieces.
- Enjoy!
Nutrition Facts : Calories 316 calories, Carbohydrate 30 grams, Fat 22 grams, Fiber 2 grams, Protein 2 grams, Sugar 18 grams
THE BEST LEMON BARS
Tart, rich and perfection, all rolled into one! Wow your friends with this simple recipe. Hint: No Substitutions!
Provided by Patty Schenck
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 55m
Yield 36
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9x13 inch pan.
- Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust.
- Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool. For a festive tray, make another pan using limes instead of lemons and adding a drop of green food coloring to give a very pale green. After both pans have cooled, cut into uniform 2 inch squares and arrange in a checker board fashion.
Nutrition Facts : Calories 125.8 calories, Carbohydrate 17.8 g, Cholesterol 34.2 mg, Fat 5.8 g, Fiber 0.5 g, Protein 1.6 g, SaturatedFat 3.4 g, Sodium 44.4 mg, Sugar 11.2 g
WHITE CHOCOLATE LEMON BARS
Delicious.
Provided by ljmitchell
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 40m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Stir 1 cup flour and 1/4 cup sugar together in a bowl. Mash butter into the flour mixture until it resembles coarse crumbs; press into bottom of a 9-inch square baking dish.
- Bake in preheated oven until crusty and golden brown, about 15 minutes.
- Sprinkle chocolate chips over the crust.
- Beat eggs, lemon juice, and lemon zest together until the eggs are beaten. Stir remaining 1/4 cup flour and 3/4 cup sugar into the egg mixture; pour over the chocolate chips and crust.
- Bake until set in the middle, about 15 minutes more. Cool slightly in baking dish set on a wire cooling rack. Sift confectioners' sugar over the bars and cool completely before cutting to serve.
Nutrition Facts : Calories 205.9 calories, Carbohydrate 32.9 g, Cholesterol 35.2 mg, Fat 7.5 g, Fiber 0.3 g, Protein 2.4 g, SaturatedFat 4.4 g, Sodium 45.2 mg, Sugar 25.1 g
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