Description
Delightful candy hearts made with white chocolate, peppermint, and crushed candy canes, perfect for the holiday season.
Ingredients
Scale
- 1 cup white chocolate chips
- 1/2 cup crushed candy canes (about 4–5 candy canes)
- 1 tablespoon coconut oil (optional, for shine)
- 1/2 teaspoon peppermint extract
- 1/4 cup red and green sprinkles (optional, for decoration)
- Parchment paper
Instructions
- Line a baking sheet with parchment paper.
- In a microwave-safe bowl, mix the white chocolate chips and coconut oil. Microwave in 30-second intervals, stirring each time until melted.
- Stir in the peppermint extract into the melted chocolate.
- Gently mix in the crushed candy canes, reserving some for topping.
- Drop heart shapes of the mixture onto the parchment paper, or use a heart-shaped cookie cutter.
- Before the chocolate sets, sprinkle the reserved candy canes and optional sprinkles on top.
- Let the hearts cool at room temperature for about 30 minutes or refrigerate for 15 minutes to set.
- Once firm, peel them off the parchment paper and store in an airtight container.
Notes
Enjoy your candy hearts as a sweet festive treat or as gifts! Store in an airtight container to maintain freshness.
- Prep Time: 15
- Cook Time: 15
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 2 hearts
- Calories: 200
- Sugar: 22g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg