Description
Candy cane hearts with chocolate centers are an easy, festive recipe made with mini candy canes and melted chocolate. With just 3 ingredients, this candy cane heart recipe is delicious and pretty!
Ingredients
Units
Scale
Candy Cane Hearts
- 28 mini candy canes
- 1 cup chocolate chips
Topping
- 1–2 tablespoons your favorite toppings (crushed candy canes, festive sprinkles, mini white chocolate chips, etc.)
Instructions
- Line a medium baking sheet with wax paper or parchment paper. Clear some room in the refrigerator for this sheet. Set aside.
- Lay two unwrapped mini candy canes on the prepared sheet, flat and facing each other—the two candy canes should make a heart shape. Make sure candy canes are touching and as close as can be while laying flat.
- Add chocolate to a medium, microwave-safe bowl. Heat in 10-second increments until just softened—the chocolate will continue to melt a bit after heating, be careful not to overheat. Stir in between heating increments, until smooth.
- Spoon melted chocolate carefully into a piping bag or zip bag with a tiny tip trimmed off. Pipe melted chocolate into the center of each candy cane heart. If needed, press candy canes together.
- Chill in the refrigerator for 20-30 mins, until firm. Enjoy! Storing instructions below.
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Notes
Storing Instructions: Store candy cane hearts in an airtight container in the refrigerator for 1-3 weeks.
Freezing Instructions: Store in an airtight, freezer-friendly container in the freezer for 1-2 months.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
