Description
Delightfully festive Candy Cane Hearts with rich melted chocolate filling and optional toppings, perfect for holiday treats and gift-giving.
Ingredients
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
- Prepare Baking Sheet. Line a medium baking sheet with wax paper or parchment paper and set aside. Clear enough space in the refrigerator to place the sheet later.
- Form Heart Shapes. Lay two unwrapped mini candy canes on the prepared sheet so that the curved ends face each other, forming a heart shape. Make sure they are touching and lying flat.
- Melt Chocolate. Place chocolate chips in a medium, microwave-safe bowl. Heat in 10-second increments, stirring between each, until the chocolate is just softened and smooth. Avoid overheating to prevent burning.
- Pipe Chocolate. Transfer the melted chocolate to a piping bag or a zip-top bag with a tiny tip cut off. Carefully pipe chocolate into the center of each candy cane heart. Press candy canes together gently if needed to keep the shape intact.
- Chill to Set. Place the baking sheet in the refrigerator and chill for 30 minutes until the chocolate is firm.
Notes
- Store candy cane hearts in an airtight container in the refrigerator for 1-3 weeks to maintain freshness.
- For longer storage, freeze candy cane hearts in an airtight, freezer-friendly container for 1-2 months.
- You can customize toppings with festive sprinkles, crushed candy canes, or mini white chocolate chips for extra flavor and decoration.
- Be careful not to overheat the chocolate to avoid a grainy or burnt texture.
Nutrition
- Serving Size: 1 candy cane heart
- Calories: 110 kcal
- Sugar: 15 g
- Sodium: 10 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
