These easy-to-make Candy Cane Hearts are a charming holiday treat—perfect as a cake garnish or a sweet standalone gift to share this season.
Table of Contents
- What You’ll Need
- Let’s Make These Easy Candy Cane Hearts!
- Tutorial FAQs
- More Chocolatey Treats to Enjoy!
- Candy Cane Hearts Recipe
What You’ll Need
Gather these simple items before you begin:
- Mini peppermint candy canes (unwrapped)
- Semi-sweet chocolate chips
- Coconut oil
- Holiday-themed sprinkles
- Baking sheets
- Silicone baking mats or parchment paper
- Microwave-safe bowl
- Spatula or spoon
Let’s Make These Easy Candy Cane Hearts!
Here’s a concise overview of the process. The full recipe follows below.
- Form the hearts. Move an oven rack to the middle position and preheat the oven to 225ºF. Unwrap the mini candy canes, pair them to form heart shapes, and place them on lined baking sheets. Heat for 5 minutes so the ends soften, then gently press the ends together to create hearts. Allow them to cool completely before filling.
- Fill and decorate. Melt the semi-sweet chocolate with the coconut oil in a microwave-safe bowl, stirring until smooth. Spoon the chocolate into each candy cane heart, level gently, and sprinkle with holiday-themed sprinkles while the chocolate is still soft.
- Set and store. Chill the baking sheet in the refrigerator or freezer until the chocolate sets. Store finished hearts in an airtight container in the refrigerator or freezer with sheets of wax paper between layers, or package them in candy bags for gifting.
Tutorial FAQs
What are the best mini candy canes?
Loosely wrapped mini candy canes are easiest to unwrap and work with; Brach’s mini candy canes are a reliable option.
What if the candy canes won’t stay together?
Return them to the oven for another 3–5 minutes to soften the ends, then press and hold the ends together until they cool and set.
Silicone mats or parchment paper—which is better?
Either works. Silicone mats reduce sticking; parchment is fine but the candy cane hearts may adhere slightly once cooled.
More Chocolatey Treats to Enjoy!
Salted Brownie Cookies
Single Layer Peppermint Chocolate Cake
Dark Chocolate Macarons
Small Batch Chocolate Cupcakes
Candy Cane Hearts
Author: Jennifer
Prep: 25 mins
Cook: 5 mins
Total: 30 mins
Servings: 9 hearts
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These easy-to-make Candy Cane Hearts make a super cute cake garnish or a fun standalone treat to share over the holidays!
Ingredients
- 18 Mini Peppermint Candy Canes, unwrapped
- 3/4 cup Semi-Sweet Chocolate Chips, melted
- 2 tsp Coconut Oil
- Holiday Theme Sprinkles
Instructions
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Adjust an oven rack to the middle position and preheat the oven to 225ºF. Line one or two baking sheets with silicone mats or parchment paper.
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Unwrap the mini candy canes and pair them to form hearts. Place the paired candy canes on the prepared baking sheets and heat in the oven for 5 minutes to soften the ends.
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Remove from the oven and, using caution to avoid burns, press the ends together to form a heart. Let the shaped candy canes cool completely, about a few minutes, before adding chocolate.
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In a microwave-safe bowl, combine the semi-sweet chocolate chips and coconut oil. Heat on high for 1 minute, then in 30-second intervals, stirring until the chocolate is fully melted and smooth.
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Spoon the melted chocolate into each candy cane heart, gently shake the baking sheet side-to-side to level the chocolate, and add sprinkles while the chocolate is still soft. Chill in the refrigerator or freezer until set.
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Once set, store hearts in an airtight container in the refrigerator or freezer with wax paper between layers, or package them in candy bags. They also make a pretty cake garnish.
Video
Notes
This recipe yields 9 candy cane hearts; scale the ingredients as needed to make more.
Nutrition
Calories: 94kcal | Carbohydrates: 8 g | Protein: 1 g | Fat: 7 g
Nutritional information is an estimate and will vary based on ingredients used.
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