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Peppermint-Bark Hearts

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Peppermint-Bark Hearts
  • Prep 20 min
  • Total 50 min
  • Servings 9
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What could be sweeter than these charming candy hearts, made fast in the microwave.
Updated Jan 27, 2010

Ingredients

  • 18 peppermint candy canes (2 1/2 inch), unwrapped
  • 5 oz vanilla-flavored candy coating (almond bark), chopped
  • 2 teaspoons crushed peppermint candy canes

Steps

  • 1
    Line cookie sheet with waxed paper. Arrange candy canes on waxed paper in groups of 2 with ends touching to form heart shapes.
  • 2
    In 2-cup microwavable measuring cup, microwave candy coating uncovered on Medium (50%) 2 to 3 minutes, stirring once halfway through cooking time, until softened. Stir until melted and smooth.
  • 3
    Spoon or pipe candy coating into centers of hearts to fill spaces. Sprinkle with crushed candy. Cool 30 minutes or until set.

Tips from the Betty Crocker Kitchens

  • tip 1
    Chocolate-flavored candy coating can be used instead of the vanilla coating. Or make two batches—one of each!
  • tip 2
    Candy coating, also called confectionary coating, is used for preparing and dipping candy. Whether left white or tinted pastel, candy coating melts and sets easier than chocolate. Look for candy coating in the baking aisle of the store.

Nutrition

120 Calories, 5g Total Fat, 1g Protein, 17g Total Carbohydrate, 17g Sugars

Nutrition Facts

Serving Size: 1 Candy Heart
Calories
120
Calories from Fat
45
Total Fat
5g
8%
Saturated Fat
3g
15%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
15mg
1%
Potassium
45mg
1%
Total Carbohydrate
17g
6%
Dietary Fiber
0g
0%
Sugars
17g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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