Lemon Bark Recipe
Lemon Bark Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
28 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
28 servings
TOTAL TIME:
Prep: 10 min. + chilling

Ingredients

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

Directions

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

Nutritional Facts

1 ounce: 122 calories, 7g fat (4g saturated fat), 4mg cholesterol, 20mg sodium, 15g carbohydrate (14g sugars, 0 fiber), 1g protein.

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

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