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

Cook Mode Prevent your screen from going dark

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.

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.