Lemon Bark

Yield: 1 3/4 pounds

Ingredients

• 2 (10 to 12 ounce) packages white baking chips
• 1 cup crushed hard lemon candies, divided

Instructions

1. Line a 15 x 10 inch jellyroll pan with aluminum foil; set aside.
2. In top of a double boiler or a metal bowl over barely simmering water, melt baking chips; stir until smooth.
3. Stir in 2/3 cup crushed candies; spread into prepared pan. Sprinkle with remaining candies. Let cool.
4. Refrigerate until set, about 1 hour.
5. Break into pieces, and store in an airtight container.