Candy Cane Hearts
These adorable hearts are easy to make and will delight everyone. Whether for holiday parties or as gifts, they’re sure to spread some cheer!
Print Recipe
Ingredients
- 32 miniature candy canes
- 1 (12 oz.) bag of milk chocolate chips
- 1 (12 oz.) bag of white chocolate chips
- Christmas sprinkles
Instructions
- Start by lining a baking sheet with parchment paper. This will help prevent the candy cane hearts from sticking and make cleanup a breeze.
- Place your mini candy canes on the baking sheet, arranging them into heart shapes. You’ll need 32 candy canes to make 16 hearts, so get creative!
- In a microwave-safe bowl, add the milk chocolate chips. Microwave in 30-second increments, stirring well between each interval, until the chocolate is melted and smooth. Do the same with the white chocolate chips in a separate bowl.
- Once your chocolates are melted, pour the milk chocolate into a plastic storage bag or piping bag. Repeat this step for the white chocolate.
- Now, it’s time to fill those candy cane hearts! Use the milk chocolate to flood the inside of 8 hearts and the white chocolate for the other 8. Be generous; we want a nice, thick layer of chocolate.
- While the chocolate is still wet, quickly sprinkle your Christmas sprinkles on top.
- Place the baking sheet in the refrigerator for about 1 hour, or until the chocolate has set.