Start by lining your baking sheet with parchment paper and set aside.

Place the candy melts in a small bowl and microwave for 2 minutes, pausing every 30 seconds to stir until smooth.

Add the coconut oil to the chocolate and stir until combined. This helps make it thinner and easier to drizzle.

Place the melted chocolate in the frosting bag and snip only a very small tip off the bag, using the scissors. Do this at a 45-degree angle.

Line your sucker sticks up on the baking sheet 5 at a time (I used two baking sheets to have plenty of room).

Start about an inch down the sucker stick and make about a 3-inch squiggly line across it, the sucker stick landing in the middle. Turn the line into a triangle using the same squiggly lines.

Fill in the triangle by making squiggly lines, moving horizontally, while the bag is making vertical movements. In other words, the bag is moving up and down in small motions making squiggly lines, but the lines are being made horizontally.

Once your trees are filled in, place a large red heart at the tip of the triangle.

Chill for 10 minutes or until hardened.

Serve and Enjoy!