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.