24 large candy canes, unwrapped
1 1/2 cups miniature candy canes
12 ounces dark chocolate candy coating
12 ounces white candy coating
Preheat the oven to 250 degrees. Line two baking sheets with foil sprayed with nonstick cooking spray. Arrange the candy canes on the baking sheet in pairs, with 2 candy canes facing each other like a heart shape.
Bake them for 5 to 8 minutes, until they are soft and pliable but not melted. The exact time will vary depending on your oven and specific candy.
Remove the trays from the oven. Working carefully, gently press the points of the heart together, where the two candy canes meet, to fuse them together. Repeat with all of the candy cane pairs. If at any point the candy canes get too cool and become too difficult to shape, return them to the oven to soften for a few additional minutes. Once all of the hearts are formed, let them cool completely at room temperature before proceeding.
Unwrap the mini candy canes and place them in a large plastic bag. Crush the candy canes with a rolling pin until they are in small pieces.
Melt both candy coatings in separate microwave-safe bowls. Spoon one of the flavors into the center of a candy cane heart and smooth it into an even layer. Top the bark with a generous sprinkle of candy cane pieces while the chocolate is still wet. Repeat until all of the hearts have either chocolate or white chocolate peppermint bark inside.
Refrigerate the trays to set the coating completely. Once set, you can serve the candy cane hearts or package them individually to give as gifts.
Courtesy of Elizabeth LaBau, Sugar Hero!