Candy Cane Heart Lollipops

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.