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Category: Candy
Prep Time: Cook Time: Total Time:
1 lb vanilla candy coating, cut up
6 oz white baking chocolate, coarsely chopped
3/4 cup finely crushed lemon drops
1/4 cup chopped macadamia nuts or slivered almonds
Line a baking sheet with foil; set aside. In a saucepan, melt chocolates over low heat, stirring frequently, until melted and smooth. Remove from heat.
Stir in 1/2 cup crushed candy. Pour mixture onto baking sheet; spread about 3/8 inch thick. Sprinkle with remaining crushed candy and nuts; press lightly.
Chill candy for 30 minutes or unitl firm. Use foil to lift candy from baking sheet and carefully peel off foil and break candy into pieces.
Store the pieces in layers between waxed paper in an airtight container; cover. Store in refrigerator up to 2 weeks or freeze up to 3 minths. Serve at room temperature.
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LEMON DROP BARK
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Category: Candy
Prep Time: Cook Time: Total Time:
1 lb vanilla candy coating, cut up
6 oz white baking chocolate, coarsely chopped
3/4 cup finely crushed lemon drops
1/4 cup chopped macadamia nuts or slivered almonds
Line a baking sheet with foil; set aside. In a saucepan, melt chocolates over low heat, stirring frequently, until melted and smooth. Remove from heat.
Stir in 1/2 cup crushed candy. Pour mixture onto baking sheet; spread about 3/8 inch thick. Sprinkle with remaining crushed candy and nuts; press lightly.
Chill candy for 30 minutes or unitl firm. Use foil to lift candy from baking sheet and carefully peel off foil and break candy into pieces.
Store the pieces in layers between waxed paper in an airtight container; cover. Store in refrigerator up to 2 weeks or freeze up to 3 minths. Serve at room temperature.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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