Candy Cane Hearts from the kitchen
These straightforward to mix Candy Cane Hearts make a super cute cake garnish or a fun standalone treat to share over the holidays!
What You'll Need
To make these candy cane hearts, you will need the following items:
- Mini Candy Canes
- Semi-Sweet Chocolate Chips
- Coconut Oil
- Holiday-Themed Sprinkles
- Baking Sheets
- Silicone Baking Mats or Parchment Paper
- Microwaveable Bowl
- Spatula
Let's Make These Easy Candy Cane Hearts!
Below is a brief overview of how to make these fun holiday candy cane hearts. For the full tutorial, see the method card below.
- Form the candy cane hearts. Your oven rack should be moved to the middle of your oven. Heat them for 5 minutes at 225ºF, then gently press them together at both ends. Let them cool completely before adding the melted chocolate.
- Fill in the hearts, then top with sprinkles. You can melt the chocolate and coconut oil together in the microwave, then carefully spoon the chocolate into each candy cane heart. Top with your favorite holiday theme sprinkles.
- Cool to set. You can place the baking sheet in the freezer or refrigerator to let the chocolate set. Once set, you can either store them in an airtight container in the freezer or refrigerator with a layer of wax paper in between them or place them into candy bags.
Tutorial FAQs
What are the best mini candy canes?A house favorite mini candy canes are from Brach, but Try that whichever ones you go with, find ones that are loosely wrapped instead of the tightly wrapped style.
What should I do if my candy canes aren't staying together?You can place them back into the oven for another 5 minutes. Press them together again at the ends and let them cool. Try to avoid moving them during this time.
Is it better to use silicone baking mats or parchment paper?For this method, you can use either, but note that the candy canes may stick a little to the parchment paper once they have cooled.
- Yield 9 hearts
- Prep 25 minutes
- Cook 5 minutes
- Total 30 minutes
- Calories 94
Ingredients
- 18 Mini Peppermint Candy Canes, unwrapped
- 3/4 cup Semi-Sweet Chocolate Chips, melted
- 2 tsp Coconut Oil
- Holiday Theme Sprinkles
Method
- Adjust your oven rack to the middle position. Preheat your oven to 225ºF. Line 1-2 baking sheets with silicone baking mats or parchment paper. If using parchment paper, note that the candy cane hearts may stick a little when removing after they have cooled.
- Unwrap the mini candy canes from their wrappers, placing two together to form a heart. Repeat until you've made the amount you need. Heat the candy canes in the oven for 5 minutes.
- Remove them from the oven and gently, and without burning your fingers, press the candy canes together at both ends to form the candy cane hearts. Let them cool completely before adding the melted chocolate. They'll cool within just a few minutes.
- In a microwaveable bowl, melt the semi-sweet chocolate chips and coconut oil together on high for 1 minute, then again for 30 seconds, stirring each time until fully melted and smooth.
- Using a spoon, fill in each heart with the melted chocolate. After filling each heart, gently shake the baking sheet side to side to level the chocolate. Top each one with some holiday-themed sprinkles. Cool them in the refrigerator or freezer to set.
- Once set, you can either store them in an airtight container in the freezer or refrigerator with a layer of wax paper in between them or place them into candy bags. They also make an excellent cake garnish, as I did with the Single Layer Peppermint Chocolate Cake!
Baker notes
This method makes 9 candy cane hearts, but you can certainly make more!
