I love this recipe because it uses just a handful of ingredients but creates a treat that looks impressive. The candy canes form a pretty heart shape, the melted chocolate adds richness, and the peppermint topping gives it that perfect holiday crunch. I also like how versatile it is—I can stick with the chocolate-filled version or switch things up with the cookie variation for something different.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
16 mini candy canes (2 per heart) 1 cup semi-sweet chocolate chips (or dark chocolate, for a richer taste) 1 tsp coconut oil (optional, for a shinier finish) 2 tbsp crushed peppermint candies or candy canes (for topping)
Optional Variation: 8 store-bought heart-shaped chocolate cookies
Directions
I unwrap the mini candy canes and place them in pairs on a parchment-lined baking sheet, arranging them into heart shapes so the ends meet snugly.
In a microwave-safe bowl, I combine the chocolate chips and coconut oil. I microwave in 30-second intervals, stirring until smooth and melted.
I carefully spoon the melted chocolate into the center of each candy cane heart, spreading it evenly without moving the candy canes.
For the cookie variation, I place a heart-shaped chocolate cookie in the center instead of filling with melted chocolate. I sometimes drizzle extra melted chocolate over the cookie for a pretty finish.
While the chocolate is still soft, I sprinkle crushed peppermint candies over each heart.
For the cookie version, I drizzle a thin layer of chocolate or icing over the cookie to help the peppermint crumble stick.
I let the hearts set at room temperature for 30 minutes, or chill them in the fridge for 15–20 minutes until the chocolate hardens. Then I gently lift them from the parchment to serve.
Servings and Timing
This recipe makes 8 candy cane chocolate hearts. The prep time is 10 minutes, and setting takes about 20 minutes, giving a total of 30 minutes.
Variations
I sometimes use white chocolate instead of semi-sweet for a pretty color contrast. For a fruity twist, I sprinkle dried cranberries along with the peppermint. If I want a more indulgent version, I fill the hearts with a mix of chocolate and peanut butter. I also like decorating them with festive sprinkles for birthdays or Valentine’s Day.
Storage/Reheating
I store the hearts in an airtight container at room temperature for up to 5 days. If my kitchen is warm, I keep them in the fridge so the chocolate doesn’t melt. These also freeze well—I wrap them individually and thaw at room temperature before serving.
FAQs
Can I make these ahead of time?
Yes, I often prepare them a day or two in advance and keep them in the fridge until serving.
Can I use different chocolate?
Yes, I use dark, milk, or white chocolate depending on the flavor I want.
Do I have to use coconut oil?
No, it just makes the chocolate shinier but isn’t necessary.
Can I make these without peppermint topping?
Yes, I sometimes use sprinkles or chopped nuts instead.
Can I melt the chocolate on the stove instead of the microwave?
Yes, I use a double boiler method for smooth results.
Will the candy canes stick together without glue?
Yes, the melted chocolate helps hold them in place as it sets.
Can I use full-sized candy canes?
Yes, but I find mini ones create neater, smaller hearts.
How do I keep the candy canes from sliding around?
I arrange them snugly on parchment paper so the chocolate holds them together as it sets.
Can kids help with this recipe?
Yes, it’s a fun and safe recipe for kids to assemble and decorate.
Can I gift these?
Yes, I wrap them in cellophane bags or boxes, and they make a lovely edible gift.
Conclusion
Candy Cane Chocolate Hearts are one of my favorite quick and festive treats. They’re easy to assemble, versatile with different variations, and always look stunning on a dessert tray. Whether I’m making them for a party, a holiday gift, or just a fun baking project, they always bring joy and sweetness to the occasion.
Candy Cane Chocolate Hearts are a festive no-bake treat made by shaping mini candy canes into hearts, filling them with smooth melted chocolate, and sprinkling with crushed peppermint. Quick, fun, and versatile, they make a perfect holiday gift or party dessert.
Total Time:30 minutes (including chilling)
Yield:8 hearts
Ingredients
16 mini candy canes (2 per heart)
1 cup semi-sweet chocolate chips (or dark chocolate)
1 tsp coconut oil (optional, for shine)
2 tbsp crushed peppermint candies or candy canes
Optional Variation: 8 store-bought heart-shaped chocolate cookies
Instructions
Line a baking sheet with parchment paper. Arrange candy canes in pairs to form heart shapes.
Melt chocolate chips with coconut oil in the microwave in 30-second intervals, stirring until smooth.
Spoon melted chocolate into the center of each candy cane heart, spreading evenly without moving the canes.
Variation: Place a heart-shaped chocolate cookie in the center instead of melted chocolate. Drizzle with chocolate if desired.
Sprinkle crushed peppermint over the chocolate (or over cookie with drizzle) while still soft.
Let set at room temperature for 30 minutes, or refrigerate 15–20 minutes until firm.
Carefully lift from parchment and serve or package as gifts.
Notes
Use white chocolate for a pretty contrast.
Add dried cranberries or sprinkles for variety.
Mix peanut butter with chocolate for a richer filling.
Decorate with festive sprinkles for Valentine’s Day or birthdays.
Store at room temperature up to 5 days, or refrigerate if warm.
