Lemon Drop Bark Recipes

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LEMON BARK



Lemon Bark image

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

2 packages (10 to 12 ounces each) white baking chips
1 cup crushed hard lemon candies, divided

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.

THE BEST LEMON BARS



The Best Lemon Bars image

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

1 cup butter, softened
½ cup white sugar
2 cups all-purpose flour
4 eggs
1 ½ cups white sugar
¼ cup all-purpose flour
2 lemons, juiced

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

LEMON BARK



Lemon Bark image

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

1 (12 ounce) bag white chocolate chips (I try to use the best brand I can afford) or 1 (12 ounce) bag equal amount of bar white chocolate (I try to use the best brand I can afford)
1/4-1/2 cup lemon drop candy, broken into smallish pieces

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 DROP BARK



Lemon Drop Bark image

This is an easy, yummy, very addictive candy. Since there are only two ingredients, it is essential to use only high quality ingredients.

Provided by KTMARCUM

Categories     White Chocolate Desserts

Time 42m

Yield 12

Number Of Ingredients 2

1 (12 ounce) package white chocolate chips (such as Nestle®)
¾ cup lemon drop candies (such as Brach's®)

Steps:

  • Place white chocolate chips in a microwave-safe 2-cup measuring cup; heat in microwave until melted, about 2 minutes. Stir until smooth.
  • Place lemon drop candies in a resealable plastic bag. Place this bag into another resealable bag, creating a double bag so the candies don't puncture the bag. Crack candies with rolling pin or mallet until broken into small pieces.
  • Stir cracked candies into melted white chocolate. Smooth mixture onto a piece of aluminum foil to about 1/4-inch thickness. Chill in refrigerator until set, at least 30 minutes. Break bark into small pieces and store in an air-tight container in the refrigerator.

Nutrition Facts : Calories 218.8 calories, Carbohydrate 30.7 g, Cholesterol 6 mg, Fat 10 g, Protein 2 g, SaturatedFat 6 g, Sodium 35.6 mg, Sugar 25.4 g

WHITE CHOCOLATE - LEMON DROP BARK



White Chocolate - Lemon Drop Bark image

This has to be the easiest gift recipe I have ever made, but one of the yummiest. If you like lemon pie or key lime pie, you gotta' try this!

Provided by Kim Wiese @kimwiese

Categories     Candies

Number Of Ingredients 2

2 package(s) white chocolate chips
1 box(es) lemon drops (hard lemon candies)

Steps:

  • Crush one box or package of lemon drops until you have coarse chips. (I put mine in a sturdy plastic bag and pounded them with a mallet. Great for working out frustrations!)
  • Melt chocolate chips in a double boiler over med. heat until all melted. Spread melted chocolate evenly on sheet of parchment paper or wax paper. Sprinkle crushed lemon drops over surface of melted chocolate and gently work them in, using spatula. Allow to cool for about 15 minutes. Break up into pieces and serve.

LEMON CHOCOLATE BARK



Lemon Chocolate Bark image

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

8 ounces bittersweet chocolate, chopped
8 ounces white chocolate, chopped
4 lemons, zest of, candied
1 cup granulated sugar
1/4 teaspoon lemon extract or 1/4 teaspoon lemon oil
2 drops yellow food coloring (optional)

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

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