Description
Candy Cane Hearts are an easy, festive holiday treat made with just a few ingredients. These peppermint heart-shaped candies filled with chocolate are perfect for Christmas parties, edible gifts, classroom treats, or last-minute holiday desserts.
Ingredients
Scale
- 24 large candy canes (mini candy canes work best)
- 12 oz semi-sweet chocolate chips
- 12 oz white chocolate chips
- 1 cup crushed candy cane bits
Instructions
- Preheat oven to 250°F (120°C). Line two baking sheets with parchment paper and lightly spray with nonstick spray.
- Unwrap candy canes and pair two together to form heart shapes. Place on baking sheets.
- Bake for 5 minutes until candy canes soften slightly. Gently press ends together to form hearts.
- Allow candy cane hearts to cool completely.
- Melt semi-sweet and white chocolate separately in microwave-safe bowls using 30-second intervals, stirring between each.
- Spoon or pipe melted chocolate into the center of each heart.
- Immediately sprinkle with crushed candy cane bits.
- Refrigerate for 15–20 minutes until chocolate is fully set.
Notes
Work in small batches so candy canes don’t harden before shaping. Avoid overheating chocolate to prevent clumping. Store in airtight containers away from humidity.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 heart
- Calories: 94
- Sugar: 6g
- Sodium: 2mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 5mg
Keywords: candy cane hearts, christmas candy, peppermint treats, holiday desserts, edible gifts