Lemon Chocolate Bark Recipes

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.

Steps:

• Prepare a baking sheet by lining it with aluminum foil and smoothing the foil. Candy the lemon zest. Place 1 cup of water and 1 cup of sugar in a medium saucepan and bring to a boil. Add the zest and cook, stirring occasionally, for 20 minutes, until the water is yellowish and the zest is translucent. Drain the water and spread the candied zest on wax paper to dry for a few minutes. Coarsely chop the zest or snip with kitchen shears. Melt the bittersweet chocolate in the microwave or over a double boiler, and pour on the baking sheet. Using a spatula, spread the chocolate in a thin layer and place in the refrigerator to set. Melt the white chocolate in the microwave or over a double boiler, stir in the lemon oil or extract, and add a few drops of yellow candy food coloring, if desired. Pour the white chocolate on top of the dark chocolate, smoothing in a thin layer. While the top layer is still wet, sprinkle on the chopped lemon zest and press gently into the chocolate. Place the tray in the refrigerator to set. Once set, break into irregular pieces and serve. Note: If you are planning on having this candy at room temperature for long periods of time, you will want to temper the chocolate to make it temperature-stable.

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.

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.

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.