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%
Editor's Picks Articles
Top Ten Articles
Content copyright © 2019 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.