Steve Wertz > wrote in
:

> Anybody have a recipe for Lemon Bark? I had it at a candy store
> yesterday and would like to try it at home. It's some sort of
> white, brittle-like substance (not as hard as brittle), with bits
> of candied lemon in it. Not very tart at all, kinda like a hard
> white chocolate.
>
> Or does it go by any other names on the net? Searches mention it,
> but no particular recipes.
>
> -sw
>

I don't have a recipe, Steve, but it probably is some kind of white
chocolate base with lemon oil added for most of the flavor, along with the
candied peel. There are numerous Google references for such a product for
sale, but I didn't see a recipe.

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

Steve Wertz > wrote in
:

> On Sat, 17 Jul 2004 03:46:30 GMT, Wayne > wrote:
>
>>Steve Wertz > wrote in
:
>>
>>> Anybody have a recipe for Lemon Bark? I had it at a candy store
>>> yesterday and would like to try it at home. It's some sort of
>>> white, brittle-like substance (not as hard as brittle), with bits
>>> of candied lemon in it. Not very tart at all, kinda like a hard
>>> white chocolate.
>>>
>>> Or does it go by any other names on the net? Searches mention it,
>>> but no particular recipes.
>>>
>>> -sw
>>>
>>
>>I don't have a recipe, Steve, but it probably is some kind of white
>>chocolate base with lemon oil added for most of the flavor, along with
>>the candied peel. There are numerous Google references for such a
>>product for sale, but I didn't see a recipe.
>
> There may have been some cocoa butter in there, but it wasn't
> chocolate. It was more of a brittle than a chocolate.
>
> -sw
>

I dunno, then. There are additives than can make chocolate more brittle.
AFAIK, white chocolate is nothing more than cocoa butter, sugar,
butterfat, milk solids, lecithin and flavorings. Who know what they
might add for an effect. Regardless of quality, I've never thought white
chocolate had much of a taste, much less the taste of chocolate. Its
very blandness is ideal for other flavors.

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

In article >, Steve Wertz
> writes:

>Searches mention it,
>but no particular recipes.



Lemon Bark

Ingredients
4 cups (1 L) Pure white chocolate chips (1 lb/500 g)
1 cup (250 mL) Finely crushed hard lemon candies

Preparation
Line baking sheet with foil; set aside.
In heatproof bowl set over saucepan of hot (not boiling) water, melt white
chocolate chips until smooth; stir in crushed candies.

Spread to about 1/2-inch (1 cm) thickness on prepared pan; refrigerate until
chilled and firm. Remove from foil; break into pieces. (Make-ahead: Store in
airtight container at room temperature for up to 1 week.)



Connie
************************************************** ***
My mind is like a steel...um, whatchamacallit.

Steve Wertz > wrote:

> Anybody have a recipe for Lemon Bark?

Here are two recipes respectively from
<http://canadianliving.com/CanadianLiving/client/en/Food/DetailRecipe.asp?idRe=3259&idSm=67>
and
<http://www.cooks.com/rec/doc/0,1913,151171-234203,00.html>

Victor


Lemon Bark

By The Canadian Living Test Kitchen

Present this white chocolate treat dotted with bits of crunchy lemon
candy in a festive cookie tin.

Ingredients

4 cups (1 L) Pure white chocolate chips (1 lb/500 g)
1 cup (250 mL) Finely crushed hard lemon candies

Preparation

Line baking sheet with foil; set aside.

In heatproof bowl set over saucepan of hot (not boiling) water, melt
white chocolate chips until smooth; stir in crushed candies.

Spread to about 1/2-inch (1 cm) thickness on prepared pan; refrigerate
until chilled and firm. Remove from foil; break into pieces.
(Make-ahead: Store in airtight container at room temperature for up to 1
week.)



LEMON BARK

1 box yellow or lemon cake mix
1 (8 oz.) cream cheese
1/3 c. sugar
2 tbsp. lemon juice
1/3 c. oil
2 eggs

Mix dry cake mix, 1 egg and 1/3 cup oil until crumbly. Reserve 1 cup.
Pat remaining mixture into 9 x 13 inch pan. Bake 15 minutes at 350
degrees.

Beat cheese, sugar, lemon juice and egg until light and fluffy. Spread
over cake. Sprinkle 1 cup crumb mixture on top and bake 15 minutes
longer. Cut into 1 inch squares.

Steve Wertz > wrote:

> Anybody have a recipe for Lemon Bark?

Here are two recipes respectively from
<http://canadianliving.com/CanadianLiving/client/en/Food/DetailRecipe.asp?idRe=3259&idSm=67>
and
<http://www.cooks.com/rec/doc/0,1913,151171-234203,00.html>

Victor


Lemon Bark

By The Canadian Living Test Kitchen

Present this white chocolate treat dotted with bits of crunchy lemon
candy in a festive cookie tin.

Ingredients

4 cups (1 L) Pure white chocolate chips (1 lb/500 g)
1 cup (250 mL) Finely crushed hard lemon candies

Preparation

Line baking sheet with foil; set aside.

In heatproof bowl set over saucepan of hot (not boiling) water, melt
white chocolate chips until smooth; stir in crushed candies.

Spread to about 1/2-inch (1 cm) thickness on prepared pan; refrigerate
until chilled and firm. Remove from foil; break into pieces.
(Make-ahead: Store in airtight container at room temperature for up to 1
week.)



LEMON BARK

1 box yellow or lemon cake mix
1 (8 oz.) cream cheese
1/3 c. sugar
2 tbsp. lemon juice
1/3 c. oil
2 eggs

Mix dry cake mix, 1 egg and 1/3 cup oil until crumbly. Reserve 1 cup.
Pat remaining mixture into 9 x 13 inch pan. Bake 15 minutes at 350
degrees.

Beat cheese, sugar, lemon juice and egg until light and fluffy. Spread
over cake. Sprinkle 1 cup crumb mixture on top and bake 15 minutes
longer. Cut into 1 inch squares.