Chocolate-Filled Candy Cane Hearts
These simple candy cane hearts make an adorable cake topper or a fun stand-alone treat to share during the holidays!
- Prep
- 25 mins
- Cook
- 5 mins
- Total
- 30 mins
- Makes
- 9 hearts
Simple to make, these Candy Cane Hearts are a cute cake garnish or a playful treat to share over the holidays!
What You Will Need
To make these candy cane hearts, gather the following items:
- Mini Candy Canes
- Semi-Sweet Chocolate Chips
- Coconut Oil
- Holiday Sprinkles
- Baking Sheets
- Silicone Baking Mats or Parchment Paper
- Microwave-Safe Bowl
- Spatula
Time to Make These Easy Candy Cane Hearts!
Here is a quick overview of how to make these festive candy cane hearts. The complete step-by-step guide is in the recipe card below.
- Shape the candy cane hearts. Set your oven rack in the center of the oven. Warm them for 5 minutes at 225ºF, then gently squeeze both ends together. Let them cool fully before adding the melted chocolate.
- Fill the hearts, then add sprinkles. Melt the chocolate and coconut oil together in the microwave, then spoon the chocolate carefully into each candy cane heart. Finish with your favorite holiday sprinkles.
- Let them firm up. Place the baking sheet in the freezer or fridge so the chocolate hardens. Once firm, store them in an airtight container in the freezer or fridge with wax paper between layers, or package them in candy bags.
Frequently Asked Questions
What are the best mini candy canes?My go-to mini candy canes are from Brach, but whichever brand you pick, look for loosely wrapped ones instead of the tightly wrapped style.
What should I do if my candy canes aren’t staying together?If they need more time, put them back in the oven for another 5 minutes. Press the ends together again and let them cool. Try not to move them while they set.
Is it better to use silicone baking mats or parchment paper?Either surface works, but keep in mind the candy canes may stick a little to parchment paper after they cool.
More Chocolate Treats to Try!
Chocolate-Filled Candy Cane Hearts
Simple to make, these candy cane hearts are a cute cake garnish or a playful treat to share over the holidays!
- Prep
- 25 mins
- Cook
- 5 mins
- Total
- 30 mins
- Makes
- 9 hearts
Ingredients
- 18 Mini Peppermint Candy Canes, unwrapped
- 3/4 cup Semi-Sweet Chocolate Chips, melted
- 2 tsp Coconut Oil
- Holiday Theme Sprinkles
Method
- Set your oven rack to the middle position and preheat the oven to 225ºF. Line 1 to 2 baking sheets with silicone mats or parchment paper. If you use parchment, the candy cane hearts may stick a little when you lift them off after cooling.
- Unwrap the mini candy canes and pair two together to form a heart. Repeat until you have enough. Warm the candy canes in the oven for 5 minutes.
- Take them out of the oven and, carefully so you do not burn your fingers, press the ends of the candy canes together to shape the hearts. Let them cool completely before adding the melted chocolate. They only need a few minutes to cool.
- In a microwave-safe bowl, melt the semi-sweet chocolate chips and coconut oil together on high for 1 minute, then for 30 seconds more, stirring after each round until fully melted and smooth.
- Use a spoon to fill each heart with the melted chocolate. After each one, gently shake the baking sheet side to side to level the chocolate. Top each heart with holiday sprinkles, then chill in the fridge or freezer to set.
- Once firm, store them in an airtight container in the freezer or fridge with wax paper between layers, or slip them into candy bags. They also make a lovely cake garnish, like I did with my Single Layer Peppermint Chocolate Cake!
Baker’s notes
- This recipe makes 9 candy cane hearts, but you can easily make more!
