Adjust your oven rack to the middle position. Preheat your oven to 225ºF. Line 1-2 baking sheets with silicone baking mats or parchment paper. If using parchment paper, note that the candy cane hearts may stick a little when removing after they have cooled.
Unwrap the mini candy canes from their wrappers, placing two together to form a heart. Repeat until you've made the amount you need. Heat the candy canes in the oven for 5 minutes.
18 Mini Peppermint Candy Canes
Remove them from the oven and gently, and without burning your fingers, press the candy canes together at both ends to form the candy cane hearts. Let them cool completely before adding the melted chocolate. They'll cool within just a few minutes.
In a microwaveable bowl, melt the semi-sweet chocolate chips and coconut oil together on high for 1 minute, then again for 30 seconds, stirring each time until fully melted and smooth.
¾ cup Semi-Sweet Chocolate Chips, 2 teaspoon Coconut Oil
Using a spoon, fill in each heart with the melted chocolate. After filling each heart, gently shake the baking sheet side to side to level the chocolate. Top each one with some holiday-themed sprinkles. Cool them in the refrigerator or freezer to set.
Holiday Theme Sprinkles
Once set, you can either store them in an airtight container in the freezer or refrigerator with a layer of wax paper in between them or place them into candy bags. They also make an excellent cake garnish, as I did with my Single Layer Peppermint Chocolate Cake!
Video
Notes
This recipe makes 9 candy cane hearts, but you can certainly make more!