Chocolate Peppermint Hearts

12 Servings
Prep Time 5 minutes
Refrigerate 15 minutes
Total Time 20 minutes

Chocolate Peppermint Hearts are a cute easy holiday treat made with mini candy canes and chocolate. Perfect for party favors, gifts, or on a cookie tray.

This Homemade Candy Recipe has a similar taste to classic Peppermint Bark but made into a sweet heart shape with whole candy canes.

Chocolate Peppermint Hearts in Christmas box


Chocolate and peppermint are the ultimate holiday combo. Simple treats like this one come together in just a few minutes. All you need are chocolates, mini candy canes, and sprinkles. The whole dessert comes together in just 20 minutes with creamy chocolate surrounded by crunchy candy canes.

The heart-shape makes this recipe especially festive, and perfect for parties. Put these treats out on a tray with classic holiday cookies like Gingerbread Cookies, Molasses Cookies, and Sugar Cookies. Your guests are sure to love these adorable and easy heart shaped treats. They’re a fun take on old-fashioned holiday flavors. 

Candy Canes and melted chocolate on baking sheet


Chocolate Peppermint Hearts are the perfect recipe for your kids to help you make. They’re wonderfully easy and fun to decorate. Just start by melting the chocolate and white chocolate in two separate microwave safe bowls. Once you have smooth chocolate you can start putting together the candy cane hearts. 

You and your kids can then line mini candy canes on you parchment paper lined baking sheet in the shape of hearts. Put the melted chocolate into ziplock bags with the corner cut off so you can pipe the chocolate into the hearts. Then you can have fun decorating with as many sprinkles and toppings as you’d like. All that’s left to finish up this easy no-bake recipe is refrigerating the hearts for 15 minutes. 



This is an easy holiday dessert that’s perfect to package and give to people as a homemade gift. You want to make sure the candy canes don’t break, so it’s important to pack them carefully. One option is just wrapping the Candy Cane Hearts in cellophane with a ribbon at the top to make a party favor. If you’re worried about the candies breaking put decorative tissue paper between each candy so they don’t knock against each other. 

If you are sending the Peppermint Hearts in the mail put them in a box fairly similar to their size so they don’t have room to shake around. Separate them with tissue paper and put paper over the top to give it something soft to knock against. 

Chocolate Peppermint Hearts in Christmas box


  • Chocolate: You can use any kind of chocolate you like to make the center of your Peppermint Hearts. Instead of using semi-sweet chocolate chips try using milk chocolate or dark chocolate. You can also drizzle some chocolate over the top of the hearts. Try drizzling white chocolate over the semisweet hearts and semisweet chocolate over the white chocolate hearts for decoration.
  • Candy Canes: There are lots of different flavors of candy canes, and you can feel free to try any you like in this treat. Try using fruit candy canes, green candy canes, chocolate candy canes, or even oreo candy canes. 
  • Decorations: Along with festive sprinkles try adding edible glitter, peppermint bits, or cookie crumbs. You could also use food coloring to make the white chocolate hearts a fun, festive color. 


  • Serve: Once the Peppermint Hearts have hardened in the fridge you can store them at room temperature. As long as you keep them in a cool enough place that they don’t melt, they can be stored in an airtight container for up to 10 days. 
  • Store: Although you can keep your Peppermint Hearts at room temperature, we’d definitely recommend storing them in the fridge. Kept wrapped or in an airtight container they’ll keep well for up to 3 weeks. 
  • Freeze: Kept in a sealed container, they will keep well for up to 6 months. 

Chocolate Peppermint Hearts lined up on baking sheet

Pin this recipe now to remember it later

Pin Recipe

Chocolate Peppermint Hearts

Chocolate Peppermint Hearts are a cute easy holiday treat made with mini candy canes and chocolate. Perfect for party favors, gifts, or on a cookie tray. 
Yield 12 Servings
Prep Time 5 minutes
Total Time 20 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder



  • Add the chocolate chips in small bowls to the microwave in 30 second increments until smooth, stirring in between each 30 seconds.
  • Line up the candy canes on your baking sheet lined with parchment paper into hearts.
  • Make sure the edges are touching.
  • Add chocolate to small ziplock bags and trim the edge of a corner off.
  • Pipe chocolate into the hearts and smooth with a toothpick or fork.
  • Top with remaining sprinkles while chocolate is still wet.
  • Refrigerate until firm, about 15 minutes.


Calories: 183kcal | Carbohydrates: 35g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 2mg | Sodium: 6mg | Potassium: 57mg | Fiber: 1g | Sugar: 28g | Calcium: 15mg | Iron: 1mg
Keyword: Chocolate Peppermint Hearts

Chocolate Peppermint Hearts collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


Leave a comment & rating

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.