Description
Delightful chocolate hearts infused with crushed candy canes, perfect for holiday celebrations.
Ingredients
Scale
- 1 cup high-quality chocolate (dark, milk, or white)
- 1/2 cup candy canes, crushed
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
- Gather all your ingredients.
- Melt the chocolate using a double boiler or microwave in 20-second bursts, stirring until smooth.
- Stir in the butter until melted, then mix in the vanilla extract.
- Crush the candy canes in a zip-lock bag with a rolling pin.
- Mix the crushed candy canes into the melted chocolate, reserving some for sprinkling on top.
- Pour the chocolate mixture into heart-shaped silicone molds or onto a parchment-lined tray.
- Sprinkle the reserved crushed candy canes on top.
- Chill in the refrigerator until set, about 30 minutes.
- Remove from molds and enjoy!
Notes
Store leftover hearts in an airtight container at room temperature for up to a week. Can be frozen for up to three months.
Nutrition
- Serving Size: 1 piece
- Calories: 250
- Sugar: 18g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg
Keywords: candy, holiday treats, chocolate, peppermint, dessert