Description
These Candy Cane Chocolate Hearts are the perfect holiday treat! Crushed peppermint candy canes add a refreshing crunch to creamy chocolate, making these heart-shaped sweets great for gifting, decorating, or enjoying with a cup of hot cocoa.
Ingredients
Units
Scale
- 12 mini candy canes (to form 6 hearts)
- 1 cup semi-sweet or dark chocolate chips
- 1/2 teaspoon coconut oil or butter (for smoother chocolate)
- 1/4 cup white chocolate chips (optional, for drizzle)
- 1/4 cup crushed candy canes (for garnish)
Instructions
- Prepare the Candy Cane Hearts:
- Line a baking sheet with parchment paper.
- Arrange two mini candy canes together to form a heart shape.
- Repeat to make 6 hearts.
- Melt the Chocolate:
- In a microwave-safe bowl, melt semi-sweet or dark chocolate chips with coconut oil, stirring every 30 seconds until smooth.
- Fill the Hearts:
- Spoon or pipe melted chocolate into the center of each heart, filling the space.
- Sprinkle with crushed candy canes before the chocolate sets.
- Add White Chocolate Drizzle (Optional):
- Melt white chocolate chips and drizzle over the chocolate hearts for extra decoration.
- Let Set:
- Allow to cool at room temperature for 30 minutes or refrigerate for 15 minutes until firm.
- Enjoy or Gift!
- Carefully peel off the parchment paper and serve.
- Package in cute gift bags for holiday treats!
Notes
- For a twist, use milk chocolate or mix white and dark chocolate.
- Make it extra festive by adding sprinkles or edible glitter!
- Storage: Store in an airtight container at room temp for up to 1 week.
- Recipe Details
Nutrition
- Calories: ~150
- Sugar: ~14g
- Sodium: ~15mg
- Fat: ~9g
- Saturated Fat: ~5g
- Unsaturated Fat: ~3g
- Trans Fat: ~0g
- Carbohydrates: ~17g
- Fiber: ~1g
- Protein: ~1g
- Cholesterol: ~0mg