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
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.