Makes 6 pops
12 mini candy canes
6 (6-inch) paper lollipop sticks
1/2 cup white chocolate chips
1 1/2 teaspoons vegetable oil
Red, white, and pink nonpareils or sugar sprinkles
Heat the oven to 235° F. On a parchment-lined baking sheet, arrange the candy canes as hearts and bake them for 7 minutes.
Slide the hearts, still on the parchment paper, onto a work surface. Quickly pinch each heart onto a lollipop stick.
In the microwave, melt together the chocolate chips and the oil in 10-second intervals, stirring between heating.
Spoon the chocolate mixture into the center of each heart, then top with nonpareils or sugar sprinkles. Cool the pops before serving or wrapping them.
Courtesy of www.TheComfortofCooking.com