Nothing says Christmas like a tasty candy cane, right?

For a third treat for the Christmas treat bags I was putting together, I wanted something that would be easy and look cute to go with the White Chocolate Cheesecake Pops and the Cookies and Cream Fudge. I found a recipe for Candy Cane Heart Peppermint Bark.

Perfect! Cute AND easy.

Chocoley provided the melting chocolate for the insides of these hearts. They sent me 2.5 pounds of their Bada Bing Bada Boom Gourmet Compound Chocolate Candy & Molding Formula in White.

This chocolate is made using ethically traded ingredients of the highest quality and select-grade traceable cacao. With no waxy texture and no hydrogenated oils, it makes the perfect addition to any candy or cake pop!

(There was also a pound of their Bada Bing Bada Boom Gourmet Compound Chocolate Dipping & Coating Formula in Dark included! I’ll be posting a couple of recipes after the holidays using that!)

Besides the chocolate, I used both regular-sized candy canes and mini candy canes. I set up a half sheet baking pan with a silicone mat on it to prevent the bark from sticking to the pan.

Candy cane heart peppermint bark ingredients

First, I unwrapped the candy canes and set them out in sets of two, in the shape of a heart. I set up two sets of regular-sized candy canes and six sets of mini candy canes.

Setting up candy canes

Once these were laid out, I set up the chocolate I needed to stick the candy canes together. I had some leftover, still melted, from my previous recipe, so I decided to use that while I could.

Picking up one of the candy canes from one of the hearts, I dipped both tips into the chocolate, getting a decent amount of chocolate on the ends. The candy cane was then set back into place, with the tips touching. The chocolate acts like glue to hold the tips together.

This was repeated with the rest of the hearts. You can also use a spoon to pour some chocolate on the joints of the heart if you want to be more thorough. I ended up adding some chocolate to a couple to make sure they stayed together.

The whole pan goes in the refrigerator for a few minutes to set this up. I used this time to crush up some mini candy canes for the topping and melt the chocolate to fill the hearts.

The directions on the container of chocolate said that I needed to melt the chocolate in the microwave at 50% power until ¾ melted, stirring every 30-60 seconds. Once it was mostly melted, I just stirred to melt the rest.

I had a half pound left to fill the hearts, which ended up being more than enough. (I had some leftover to use for one more thing! Check out the bonus at the end!)

Once the chocolate was melted, I was able to use a spoon to fill the hearts. You’ll want to spread the chocolate around to make sure you fill the entire thing.

Filling hearts
Filling hearts
Filling hearts

Don’t be upset if the chocolate escapes the heart! It adds character!

Filling hearts

Before the chocolate set, I sprinkled the crushed candy canes on top.

Sprinkling crushed candy canes
Candy cane hearts
Candy cane hearts

Into the refrigerator it went, for a few minutes, to set the chocolate.

Ten minutes later, I had some adorable candy cane hearts. Besides being absolutely yummy, this peppermint bark is sure to bring a smile to a friend or family member’s face!

Candy cane heart peppermint bark
Candy Cane Heart Peppermint Bark
Yield: 8 servings

Candy Cane Heart Peppermint Bark

Prep Time: 20 minutes
Additional Time: 25 minutes
Total Time: 45 minutes

Nothing says Christmas like a tasty candy cane, right? Check out these adorable candy cane hearts. Besides being absolutely yummy, this peppermint bark is sure to bring a smile to a friend or family member’s face!

Ingredients

  • 1/2lb Chocoley Bada Bing Bada Boom Gourmet Compound Chocolate Candy and Molding Formula in White
  • 4 large candy canes
  • 12 mini candy canes, plus 2 crushed for sprinkling

Instructions

    1. Unwrap the candy canes and set them out on a silicone mat on a baking sheet in sets of two, in the shape of a heart
    2. Melt a small amount of chocolate according to the directions on the package
    3. Using one candy cane from each heart, dip the ends into the chocolate
    4. Set the candy cane back in place, with the tips touching the tips of the other candy cane
    5. Repeat with the rest of the hearts
    6. Place the tray of candy canes in the refrigerator for ten minutes to set the chocolate
    7. While the candy canes are in the refrigerator, melt the rest of the chocolate according to the package
    8. After taking the candy canes out, spoon chocolate into the hearts, making sure to spread the chocolate and fill the hearts
    9. Once all of the hearts are filled, sprinkle crushed candy canes on the white chocolate
    10. Put the tray back into the refrigerator for another 10-15 minutes until set
    11. Enjoy!

Notes

You may also spoon the chocolate onto where the tips meet to allow a little more control in placement.

While I waited for the hearts to set, I noticed I had a decent amount of chocolate left. I also had a bunch of Oreos left over from a separate recipe (Cookies and Cream Fudge).

Might as well take advantage of the situation, right?

I took ten Oreos and dipped them in the white melting chocolate before I put them on another silicone mat to set. Before they were set, I sprinkled sugar sprinkles in red, green, and blue on several and sprayed edible glitter on the others.

They turned out so cute!

Chocolate covered cookies
Chocolate covered cookies
Chocolate covered cookies
Chocolate covered cookies
  • Find More Content


Write A Comment

I accept the Privacy Policy

Pin It
shares