• Directions:

Using the “Double Boiler” Method, melt your white chocolate in a heat safe bowl over simmering water.

Put 20 or so lemon heads, (or however many you want) in a ziplock bag, and smash with a meat cleaver! Add a little more than half of the crushed pieces into the melting chocolate.

Line a baking sheet, or cake pan, with parchment paper, and pour chocolate mixture, then flatten out to cover the pan. Sprinkle extra lemonheads until you say.. Alright, that’s enough!

Place in the fridge to cool and harden. About an hour to 4 hours. (depends on your fridge temp.)

Take the Lemon Bark out of the fridge, and break into pieces. Store in a mason jar or an airtight container.