Lemon Chocolate Bark Recipes

LEMON BARK RECIPE - (4.1/5)

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.

HOMEMADE BARK THINS

Steps:

• Place almonds in a plastic bag and seal. Using a sturdy wood spoon or an ice mallet, pound the almonds until they are chopped into small pieces mixed with crumbs.
• Set almonds aside.
• In a medium mixing bowl, add chocolate chips. Microwave in 25 second increments, stirring each time. Continue until melted--the key is not to overdo it. When almost all of the chips are melted, stirring a bit extra will get the rest and not overheat the chocolate.
• Pour crushed almonds, vanilla and all of the sea salt except for a pinch into the bowl and stir to combine.
• Line a 9x13inch baking sheet with parchment paper and pour the mixture over top and spread evenly with a spoon or spatula. Sprinkle with remaining sea salt.
• Allow to set in the freezer for about 30 min.
• Remove from the freezer and break into pieces.
• Store in the freezer of refrigerator.

DARK CHOCOLATE LEMON PIXIES

Steps:

• Melt butter and chocolate in 1-quart saucepan over low heat, stirring occasionally, 3-5 minutes or until smooth. Cool 10 minutes.
• Pour melted chocolate mixture into bowl. Add 1 cup flour, sugar, eggs, baking powder, vanilla and salt; beat at medium speed, scraping bowl often, until well mixed. Stir in remaining flour, cocoa and lemon zest. Cover; refrigerate 1 hour or until firm.
• Heat oven to 300°F.
• Shape dough into 1 1/2-inch balls. Roll in powdered sugar. Place, 2 inches apart, onto ungreased cookie sheets. Bake 14-16 minutes or until just set.
• Immediately press 1 piece candied lemon peel into center of cookie. Remove to cooling rack; cool completely.

CHOCOLATE LEMON CREAM BARS

Steps:

• In a large bowl, beat the cake mix, butter and egg on low speed until combined. Stir in walnuts. Set aside 1 cup for topping. press the remaining mixture into a greased 13x9-in. baking pan. Bake at 350° for 8-10 minutes or until set. Cool for 5 minutes., In a large bowl, beat cream cheese until smooth. Beat in the milk, egg, lemon juice and zest until blended. Pour over the crust. Crumble reserved cake mixture over the top. , Bake for 18-22 minutes or until set. Cool completely before cutting. Store in the refrigerator.

LEMON BARK

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.

LEMON BARK

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.

LEMON CHOCOLATE BARK

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.

LEMON DROP BARK

Steps:

• Place white chocolate chips in a microwave-safe 2-cup measuring cup; heat in microwave until melted, about 2 minutes. Stir until smooth.
• Place lemon drop candies in a resealable plastic bag. Place this bag into another resealable bag, creating a double bag so the candies don't puncture the bag. Crack candies with rolling pin or mallet until broken into small pieces.
• Stir cracked candies into melted white chocolate. Smooth mixture onto a piece of aluminum foil to about 1/4-inch thickness. Chill in refrigerator until set, at least 30 minutes. Break bark into small pieces and store in an air-tight container in the refrigerator.

WHITE CHOCOLATE - LEMON DROP BARK

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.