Candy Cane Hearts

READY IN: 7mins
Recipe by Ducky

I heard this from across the room during one of the morning news programs. It caught my attention but I didn't catch all the details. After some trial and error (read candy cane puddles! LOL!), I got it to work. I swear I originally heard 350°F but that seemed too hot (if you do use this temp, please watch your hearts carefully to ensure they don't melt all over the place). DS thinks this is great and was very excited to make these. And this is something to do with your leftover candy canes, especially if they make it to Valentine's Day. Stick them in cupcakes or to stir some cocoa or whatever you please. NOTE: this is based on using the mini candy canes. I'm sure the time will increase if you do this with regular size ones.

Top Review by Daymented

Made these a few years ago for Christmas treats (but worth saving mini candy canes for Valentine's Day, too!) and melted milk chocolate with chopped pecans, then did a thin stripe of white chocolate along the inside of the hearts with a squeezie bottle. This year I just melted milk chocolate melting wafers (much smoother to melt than chocolate chips!) and did all of it in the squeezie bottle to fill them in on wax paper. Cute!

Ingredients Nutrition

  • 10 candy canes (mini or regular size)
  • non-stick aluminum foil


  1. Preheat oven to 300°F.
  2. Line a jelly roll pan with non-stick foil.
  3. Place 2 candy canes together on pan in a heart shape, taking care to ensure they stay positioned.
  4. Carefully place pan in oven.
  5. Bake for 4-5 minutes or until melted together.
  6. Remove from oven and let cool for a few minutes.
  7. Remove from pan.

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