3-Ingredient Candy Cane Hearts Recipe

3-Ingredient Candy Cane Hearts

So easy - and perfect for kids class Christmas parties or your own edible gifts! - by Rebecca O’Reilly

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TIP! Once chocolate is set, transfer hearts to an airtight container. Keep in a cool, dark place for up to two weeks.

Ingredients

150g packet peppermint-flavoured mini candy canes (30)

½ cup White Choc Melts (95g)

1 tablespoon white sprinkles and candy cane sprinkles

Arrange two candy canes to form a heart-shape, on a large oven tray lined with baking paper. Repeat with remaining candy canes.
Place chocolate in a heatproof bowl. Sit bowl over a large saucepan of simmering water. Stir until melted. Remove bowl.
Spoon chocolate into a snap-lock sandwich bag. Squeeze into one corner. Twist bag. Snip about 3mm up from the tip.
Working with one heart at a time, pipe chocolate into the centre. Sprinkle with decorative sprinkles. Refrigerate until set.

Rebecca O’Reilly

Rebecca O’Reilly is a content editor and contributor to New Idea Food.

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