These Candy Cane Hearts are such a simple and cheerful Christmas treat to make during the holidays. I love how easy they come together with just candy canes, chocolate, and a few sprinkles, and kids really enjoy helping arrange the candy canes and decorating them.

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They’re a sweet addition to holiday parties, a thoughtful homemade gift, or even a little treat to leave out for Santa.

You might also want to try my Candy Cane Bark and Christmas Cane Charcuterie Board.

How to Make Candy Cane Hearts

Ingredients you’ll need for this recipe

32 miniature candy canes
1 (12 oz.) bag of milk chocolate chips
1 (12 oz.) bag of white chocolate chips
Christmas sprinkles

Step-by-Step Guide

1. Start by lining a baking sheet with parchment paper.

2. Place your mini candy canes on the baking sheet, arranging them into heart shapes.

3. In a microwave-safe bowl, add the milk chocolate chips. Microwave in 30-second increments, stirring well between each interval, until the chocolate is melted and smooth. Do the same with the white chocolate chips in a separate bowl.

4. Once your chocolates are melted, pour the milk chocolate into a plastic storage bag or piping bag. Repeat this step for the white chocolate.

5. Now, it’s time to fill those candy cane hearts! Use the milk chocolate to flood the inside of 8 hearts and the white chocolate for the other 8.

6. While the chocolate is still wet, quickly sprinkle your Christmas sprinkles on top.

7. Place the baking sheet in the refrigerator for about 1 hour, or until the chocolate has set.

Serve and Enjoy!

Important Recipe Notes

Arrange the candy canes carefully to form neat hearts; slight gaps are okay since the chocolate will fill in.
Microwave chocolate in 30-second increments and stir well to avoid burning.
Use a small cut on the corner of your bag to control the chocolate flow for even filling.
Add Christmas sprinkles while the chocolate is still wet so they stick properly.
Refrigerate for about 1 hour or until the chocolate is firm before removing or serving.
Store in a cool, dry place to prevent melting or sticky chocolate.
You can change milk and white chocolate layers for different looks or try colorful chocolate melts for extra holiday cheer.

Prep Time:10

Cook Time:5

Setting Time:1

Total Time:1 15

Ingredients

32 miniature candy canes
1 (12 oz.) bag of milk chocolate chips
1 (12 oz.) bag of white chocolate chips
Christmas sprinkles

Instructions

Start by lining a baking sheet with parchment paper.
Place your mini candy canes on the baking sheet, arranging them into heart shapes.
In a microwave-safe bowl, add the milk chocolate chips. Microwave in 30-second increments, stirring well between each interval, until the chocolate is melted and smooth. Do the same with the white chocolate chips in a separate bowl.
Once your chocolates are melted, pour the milk chocolate into a plastic storage bag or piping bag. Repeat this step for the white chocolate.
Now, it’s time to fill those candy cane hearts! Use the milk chocolate to flood the inside of 8 hearts and the white chocolate for the other 8.
While the chocolate is still wet, quickly sprinkle your Christmas sprinkles on top.
Place the baking sheet in the refrigerator for about 1 hour, or until the chocolate has set.