Description
Delightful and festive Candy Cane Hearts are easy to make, perfect for sharing during the holidays, and add a cheerful touch to your dessert table.
Ingredients
Scale
- 24 large candy canes
- 12 oz semi-sweet chocolate chips or candy coating
- 12 oz white chocolate chips or candy coating
- 1 cup candy cane bits
Instructions
- Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper.
- Carefully unwrap the 24 large candy canes.
- Arrange pairs of candy canes on the parchment paper, forming heart shapes.
- Bake in the oven for 3-5 minutes, watching closely, until the candy canes are just pliable.
- Remove from the oven and quickly press the ends together to seal the heart shape. Allow them to cool and harden completely.
- In a microwave-safe bowl, melt the 12 oz semi-sweet chocolate chips, stirring until smooth.
- In a separate bowl, melt the 12 oz white chocolate chips.
- Dip the cooled candy cane hearts partially into one type of melted chocolate, or drizzle both chocolates over them.
- Immediately sprinkle with 1 cup of candy cane bits.
- Place the decorated hearts back on the parchment paper and allow the chocolate to set completely at room temperature or in the refrigerator before serving or storing.
Notes
Store in an airtight container at room temperature for up to two weeks. In warmer climates, store them in the refrigerator to prevent the chocolate from melting.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 heart
- Calories: 180
- Sugar: 20g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 5mg