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! It is still possible to make peppermint bark hearts with broken candy canes, but I won’t lie, it’s a challenge.

After few minutes the sugar starts to dissolve, but if you test it with a wooden spoon, you can still see sugar crystals that are not fully dissolved. Keep it on very low heat and wait a little longer until all is dissolved.

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This is a great way to use up broken candy canes that are in too many pieces to use for the hearts. Step 4: Melt Your Chocolates It’s a good thing we’re not doing classroom gifts this year, because I don’t think there would be any left to hand out. But if you can keep your kids away from them…

While the white almond bark is still wet, decorate the treats with sprinkles or crushed candy canes or any other decorations you can come up with.

Place your baking paper on your baking sheet and arrange the candy canes into heart shapes. The mini candy canes are the right size for this, but if you’re using larger ones you can trim them down if you need to. Line a medium baking sheet with wax paper or parchment paper. Clear some room in the refrigerator for this sheet. Set aside. It’s okay if not every candy cane matches perfectly. Just move the candy canes around until you find two that make a pretty heart. 🔑 Key to Success #2 – Melt the Almond Bark and Stir Well Dying coconut is really easy. All you will need is a sealed baggie and food dye. For this project you wouldn’t need a lot of coconut, perhaps 1/4 cup to 1/2 cup for each color, depending upon how many you made. You could make extra and use it for other Valentine’s Day treats! To make, add coconut to your baggie and drop 2 to 3 drops of food dye. Seal it shut and shake it well until all the coconut is evenly colored. Don’t you love these!? They are so adorable! They would make such a cute treat to take to school, or even to the office.

Unwrap the mini candy canes and place them in a large plastic zip-top bag. Crush the candy canes with a rolling pin or meat mallet until they are in small pieces. This is a great way to use up all the extra candy canes that are left over from the Christmas holiday. My neighbor shared this great idea for forming two candy canes into one big heart. It’s perfect for Valentines. To make single-flavor peppermint bark, spoon white or dark chocolate into the center of a candy cane heart and smooth it into an even layer. You don’t need to fill chocolate all the way to the top of the heart–reaching about halfway or two-thirds to the top of the candy cane is just fine. What I mean is sometimes the candy canes are imperfect and may not match the size or shape of each other.

More Christmas Treats To Try

When you are arranging the candy canes on your waxed paper, you might have to get creative with your matching. Use a small spoon or a piping bag to add melted chocolate to the inside of the cooled candy cane hearts. Extra Moist Pumpkin Bread is the perfect solution to your autumn baking needs. It’s made with real pumpkin puree and a combination of sugar and spice and everything nice, making it incredibly delicious. The addition of coconut oil helps to keep the bread tender while still providing a great flavor. The texture is soft, light, and cake-like.

Use your fingers to pinch together the bottoms to close the bottom of the hearts. This was a little hot on the hands, but it wasn’t too bad:

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We’re using white almond bark in this recipe because it melts well and the flavors complement the peppermint very well. Lay two unwrapped mini candy canes on the prepared sheet, flat and facing each other—the two candy canes should make a heart shape. Make sure candy canes are touching and as close as can be while laying flat. Here are the organic mini candy canes I use. Repeat the same with the red mixture, only this time don’t pull for so long, otherwise the red becomes too opaque and gets little too light in colour. To make swirled bark, drop alternating spoonfuls of white and dark chocolate coating inside the candy cane heart. Again, you don’t have to fill the chocolate to the top of the heart, so a single layer of white and dark chocolate inside should be fine.