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Six mini candy canes, a low oven and a bag of white chocolate make the whole batch. At 175°F the peppermint softens just enough to press together at the seams, which is how a candy cane stops being a candy cane and becomes an outline you can fill.
Melted white chocolate goes in the middle, a lollipop stick is anchored with a dab of it, and dye-free blue chocolate draws the Hebrew letters once everything has set.
Fifteen minutes is the entire oven window, and the low temperature is the point. Pliable and melted are about a minute apart.
Line a baking sheet with parchment paper.
Lay your candy canes next to each other to form hearts. Leave enough room to add a popsicle stick on top.
Preheat the oven to 175F. Bake your candy canes for 15 minutes til they're sticky. Using your fingers, mold the bottom and top together so they'll harden stuck together. Add the lollipop stick on top so it'll stick.
Fill in the center of the heart with white chocolate. Add a dab of chocolate onto the stick so it'll hold onto the rest of the dreidel. Decorate with sprinkles. Freeze for 10 minutes.
Draw Hebrew letters with the blue chocolate onto the dreidel pops. Enjoy!