LEMON BARK
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
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.
LEMON CHOCOLATE BARK
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
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
WHITE CHOCOLATE BARK
Steps:
- Preheat the oven to 350 degrees F. Using a pencil, draw an 8 by 10-inch rectangle on a piece of parchment paper placed on a sheet pan. Turn the parchment paper over so the pencil mark doesn't get into the chocolate.
- Place the walnuts in 1 layer on another sheet pan and bake for 8 minutes. Set aside to cool and then chop roughly into large pieces.
- Place 3/4 of the chocolate in a glass bowl and place it in the microwave on high power for 30 seconds. (Don't trust your microwave timer - time it with your watch.) Stir with a rubber spatula. Put it back in the microwave for another 30 seconds and stir again. Continue to heat and stir every 30 seconds until the chocolate is just melted. Immediately, add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. (If you need to heat it a little more, place it in the microwave for another 15 seconds at a time.)
- Pour the melted chocolate onto the parchment paper and spread it lightly into the drawn rectangle. Sprinkle the top evenly with the cooled walnuts, the cranberries and apricots. Set aside for at least 2 hours until firm, or refrigerate for 20 minutes. Cut the bark in 16 pieces and serve at room temperature.
WHITE CHOCOLATE LEMON BARS
Delicious.
Provided by ljmitchell
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 40m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Stir 1 cup flour and 1/4 cup sugar together in a bowl. Mash butter into the flour mixture until it resembles coarse crumbs; press into bottom of a 9-inch square baking dish.
- Bake in preheated oven until crusty and golden brown, about 15 minutes.
- Sprinkle chocolate chips over the crust.
- Beat eggs, lemon juice, and lemon zest together until the eggs are beaten. Stir remaining 1/4 cup flour and 3/4 cup sugar into the egg mixture; pour over the chocolate chips and crust.
- Bake until set in the middle, about 15 minutes more. Cool slightly in baking dish set on a wire cooling rack. Sift confectioners' sugar over the bars and cool completely before cutting to serve.
Nutrition Facts : Calories 205.9 calories, Carbohydrate 32.9 g, Cholesterol 35.2 mg, Fat 7.5 g, Fiber 0.3 g, Protein 2.4 g, SaturatedFat 4.4 g, Sodium 45.2 mg, Sugar 25.1 g
WHITE CHOCOLATE - LEMON DROP BARK
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
Categories Chocolate
Time 1h
Number Of Ingredients 2
Steps:
- 1. 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!)
- 2. 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 BARK
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
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
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