Polar Bear Paws Candy

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This Polar Bear Paws Candy recipe is a copycat version of See’s Candies that you can easily at home! They’re sweet and salty, filled with roasted nuts and soft caramel, then coated in white chocolate!

Prep Time15

Cook Time5

Cooling45

Total Time1 5

Course: candy

Cuisine: American

Keyword: christmas candy

Servings:

Calories: 265kcal

Author: Jill

Ingredients

11 ounces soft caramels
3 Tablespoons heavy cream
1 Tablespoon butter
1 1/4 cups roasted peanuts
10 ounces vanilla almond bark
1 Tablespoon coconut oil

Instructions

In a medium saucepan, add the unwrapped soft caramels, heavy cream, and butter.
Place over medium heat and stir frequently until the caramels are fully melted and the mixture is smooth and uniform.
Remove from the heat. Add the roasted peanuts and stir until they are evenly coated. Allow the mixture to cool for 20–25 minutes, stirring once halfway through to prevent the bottom from setting too quickly.
Line a baking sheet with parchment paper or a silicone mat. Using a medium cookie scoop (1½ tablespoons), portion the mixture into mounds on the prepared sheet. The cooler the caramel is when scooped, the less the clusters will spread.
Let the clusters cool completely until firm. To speed this up, place the baking sheet in the refrigerator or freezer. Thanks to my warm kitchen in Florida, I have to refrigerate for at least 1 hour.
Place the vanilla almond bark (or candy coating) and the oil in a microwave-safe bowl. Heat in 20-second intervals, stirring thoroughly after each, until completely melted and smooth.
Using a fork, dip each cooled cluster into the melted almond bark, letting excess coating drip off, then return it to the lined baking sheet. Once all clusters are coated, refrigerate again briefly if needed until the chocolate is fully set.

Notes

Storing. This candy should be stored at room temperature (or refrigerated) in an airtight container and enjoyed within 2-3 weeks.

Nutrition