Print Recipe
Polar Bear Paws
Crunchy roasted peanuts and rich caramel clusters coated in smooth white chocolate — an easy, no-bake treat perfect for gifts or parties.
Course: Dessert
Cuisine: American
Servings: 24 candies
Ingredients
- 1 (11 oz.) bag Kraft caramels
- 3 T. heavy whipping cream
- 1 T. butter
- 1 c, roasted peanuts
- 12 oz. vanilla almond bark or white candy melts
Instructions
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Line a large baking sheet with parchment paper and set aside.
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Place caramels, heavy cream and butter in a microwave-safe bowl. Heat on high in 30-second intervals, stirring between each interval, until the mixture is fully melted and smooth.
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Fold in the roasted peanuts. Let the caramel mixture cool for about 15 minutes, stirring occasionally so it thickens slightly and is easier to scoop.
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Spoon the mixture onto the prepared sheet in tablespoon-sized mounds. A nonstick-coated cookie scoop works well. Chill in the refrigerator for 30–60 minutes until the clusters are firm.
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Melt the white chocolate (vanilla almond bark or white candy melts) in a microwave-safe bowl on low power, heating in 30-second intervals and stirring until smooth.
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Using a fork, dip each chilled caramel-peanut cluster into the melted white chocolate. Lift with the fork and tap it gently on the edge of the bowl to let excess chocolate drip back. Return the coated clusters to the parchment-lined sheet.
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Refrigerate the tray for another 30–60 minutes until the chocolate sets. Once set, the candies are ready to serve or package for gifts.
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Store the Polar Bear Paws in an airtight container at room temperature for up to 5 days.