Lemon Bark Recipe
I wasn't a fan of white chocolate until I made this candy. It's tangy, sweet and creamy all at the same time. It was a lovely treat during a springtime shower but would be nice year-round. —Diana Wing, Centerville, Utah
- 2 packages (10 to 12 ounces each) white baking chips
- 1 cup crushed hard lemon candies, divided
- Line a 15-in. x 10-in. x 1-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 for 1 hour or until set.
- Break into pieces. Store in an airtight container. Yield: 1-3/4 pounds.
Originally published as Lemon Bark in Taste of Home's Holiday & Celebrations Cookbook Annual 2013, p201
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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