Candy Cane Hearts
Festive and adorable treats made from mini candy canes and white chocolate, perfect for holiday celebrations!
Equipment
- Baking Sheet
- Parchment Paper
- Microwave-safe bowl
- Plastic Bag
Ingredients
- 30 miniature Candy Canes
- 1 cup White Baking Chips
- 1 teaspoon Coconut Oil
- 2 tablespoons Holiday Sprinkles For decoration
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
- Line a baking sheet with parchment paper.
- Arrange two miniature candy canes in a heart shape on the parchment paper.
- Melt the white baking chips and coconut oil in a microwave-safe bowl in 20-second intervals, stirring until smooth.
- Pour the melted white chocolate into a plastic bag, cut a small corner, and pipe chocolate into the center of each candy cane heart.
- Sprinkle holiday sprinkles over the chocolate while it's still warm.
- Allow the candy cane hearts to set at room temperature for about 30 minutes to an hour.
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Notes
Store in an airtight container at room temperature for up to a week.