Inner Chef

Enjoy your kitchen, your food and your inner chef

Lemon Drop Bark


Lemon Drop Bark             Yields: About 1 ¾ pounds



1 pound vanilla-flavor candy coating, cut up

6 ounces white baking chocolate, coarsely chopped

¾ cup crushed lemon drops (about 6 ounces)

¼ cup finely chopped macadamia nuts or slivered almonds (optional)


1. Line a large baking sheet with foil; set aside. In a medium heavy saucepan combine candy coating and white chocolate. Cook and stir over low heat until melted. Remove from heat. Stir in 1/2 cup of the crushed candy.

2. Pour mixture onto the prepared baking sheet, spreading to about 3/8-inch thickness. Sprinkle with the remaining 1/4 cup crushed candy and, if desired, the macadamia nuts; press lightly. Chill about 30 minutes or until firm. (Or let stand at room temperature for several hours or until firm.)

3. Carefully peel candy off foil and break into pieces. Store between sheets of waxed paper in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 3 months. Bring to room temperature before serving.

Photo: BHG,com

Photo: BHG,com


2 thoughts on “Lemon Drop Bark

  1. You are very welcome. I loved these so much…they can be a bit rich, but that was fine with me 🙂

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