Valentine Candy Cane Pops

Arrange the lollipop sticks in two rows on a sheet of baking paper, leaving about 3 inches between each.

Lay 2 mini candy canes in a heart shape around the top of each stick, making sure that the canes are touching each other at the top and touching the stick at the bottom (to create a seal for the melted chocolate). Make sure that the lollipop sticks reach about 2/3 of the way into the centre of the heart—it will give your finished pops more stability.

Melt the white and milk chocolate bars separately in the top of a double broiler or zap it in the microwave until pourable. If you use the microwave, put each type of chocolate in a separate microwave safe bowl. Heat for 30 seconds at a time, stirring before heating for additional 30 second increments. Scrape the melted chocolate into two separate piping bags (or you can use a zip top bag) and seal the bag.

Make a very small (2 mm) hole at the bottom of each bag. By making a smaller hole, you get more control over where your chocolate goes. Pipe the chocolate into the center of your hearts. Then twist the lollipop sticks 360 degrees once done so that the stick is covered in chocolate all the way around. You can make some with white chocolate, some with milk chocolate and some with a combination. Again, this step will make sure your pops have a little more stability. They can be a little heavy in comparison to the sticks, and you don’t want them falling off after all your hard work!

Immediately top with decorative sprinkles and set them aside to cool completely before packaging in cello bags. (They should set for around 2-3 hours before packaging).

And there you go—the perfect little sweet for your sweetie this Valentine’s Day!