Lemon Drop Bark
Recipe from Midwest Living
Yield: about 1-3/4 pounds (about thirty-six, 2-inch pieces.)
Prep Time: 20 mins
see savings1 poundvanilla-flavored candy coating, cut up
see savings6 ounceswhite baking chocolate, coarsely chopped
see savings3/4 cupfinely crushed lemon drops, peppermint candy canes or fruit-flavored hard candy (about 6 oz.)
see savings1/4 cupfinely chopped macadamia nuts or slivered almonds (optional)
Chill candy about 30 minutes, or until firm. (Or let candy stand at room temperature for several hours until firm.) Use foil to lift firm candy from the baking sheet; carefully peel off foil and break candy into pieces.
To store, layer the pieces of candy between waxed paper in airtight container; cover. Store in refrigerator up to 2 weeks, or freeze up to 3 months. Serve at room temperature. Makes about 1-3/4 pounds (about thirty-six, 2-inch pieces.).
Per Serving: cal. (kcal) 118, Fat, total (g) 6, chol. (mg) 1, sat. fat (g) 5, carb. (g) 16, sugar (g) 14, sodium (mg) 6, Potassium (mg) 15, calcium (mg) 10, Percent Daily Values are based on a 2,000 calorie diet