White Chocolate Lemon Bark Recipe
Another plus is that White Chocolate Lemon Bark can be made weeks ahead and stored at room temperature. This also makes a good addition to a dessert buffet or it can be packaged in festive treat bags for gifts.
1 pound highest quality white chocolate
1 8 oz. package, or thereabouts, sour lemon hard candies (lemon drops)
- Cover the back of a large baking sheet with parchment. (spreading it on the back makes it possible to spread it easier, rather than to have to deal with the sides.)
- Break up the white chocolate and place it in a large glass measuring cup or other glass container; microwave 1 minute.
- Let the white chocolate sit two or three minutes, then stir.
- Continuing microwaving the chocolate in 30 second increments, stirring each time, until melted. Be very careful not to overcook, as the white chocolate will seize and be ruined.
- Place the lemon candies in the food processor and process until very finely chopped. Alternately, place the candies in a plastic bag and pound with a heavy rolling pin until finely crushed.
- Stir the crushed candies into the white chocolate.
- Pour the mixture onto the parchment lined baking sheet; Spread as thinly as possible with an offset spatula.
- Place the pan in the refrigerator until set.
- Break into pieces. Store at room temperature.
Amount Per Serving
Calories 111 Calories from Fat 52
Percent Total Calories From: Fat 47% Protein 4% Carb. 49%
Nutrient Amount per Serving
Total Fat 6 g
Saturated Fat 3 g
Cholesterol 1 mg
Sodium 17 mg
Total Carbohydrate 14 g
Dietary Fiber 0 g
Sugars 0 g
Protein 1 g
Vitamin A 3% Vitamin C 0% Calcium 0% Iron 1%
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