Ingredients

The following ingredients have 19 Servings
  • 4 ounces pink confectionery coating*
  • 16 ounces milk chocolate or light cocoa confectionery coating
  • 1 tablespoon red (white, and pink heart sprinkles)
  • 1 teaspoon red (white, and pink nonpareils)
  • *You can also use white chocolate or white confectionery coating. Color it using pink candy coloring.

Instruction

  • Melt pink confectionery coating.
  • Pour it into a squeeze bottle or pastry bag fitted with a small round pastry tip.
  • Pipe inch size X's and O's onto a parchment lined baking sheet.
  • Refrigerate for about 3 minutes until hardened.
  • Remove from parchment paper and let sit to warm to room temperature.
  • Melt and temper pure milk chocolate or melt light cocoa candy melts.
  • Spread onto a parchment paper lined baking sheet.
  • Immediately, drizzle with pink candy coating.
  • Press X's and O's on top, leaving room to make cuts around each set.
  • Toss on heart sprinkles and nonpareils.
  • If using pure chocolate, let sit until it sets but is still soft.
  • If using confectionery coating, refrigerate until set but still soft, 1-3 minutes.
  • Cut chocolate into pieces, then refrigerate for 10 minutes until set.
  • Break apart.