Polar Bear Paws are a See’s Candy copycat made with soft caramel, honey roasted peanuts, and a rich white chocolate shell.
Author’s Notes
My Twist On See’s Polar Bear Paws
As much as I love a good dark or milk chocolate bar, white chocolate will always have my heart. So when I first tried the See’s Polar Bear Paws, I instantly knew I had to make my own version at home. And just like my Turtles where I swap in candied pecans for extra flavor, I knew these would shine even more with honey roasted peanuts instead of plain. Oh my gosh…wow.
The See’s treat I didn’t think could get any better turned into the best candy I’ve made all season. Good-quality white chocolate, the softest caramels (Werther’s forever!), and honey roasted peanuts make pure magic. You’ve got to give these a try!
Polar Bear Paws Ingredients
| Ingredient | Helpful Tip |
|---|---|
| Soft caramels | Use soft, high quality caramels so they melt smooth. In my opinion, Werther’s is the best texture and flavor-wise. |
| Heavy cream | A splash helps loosen the caramel so it stays soft and chewy. If the caramel you are using is hard, you may need a touch extra. |
| Honey roasted peanuts | Adds sweet crunch and extra flavor. If using plain peanuts, toast them first for more flavor and to help them stay crisp in the caramel. |
| White chocolate and coconut oil | Use good-quality white chocolate chips for the best flavor. A little coconut oil helps the coating melt smooth and set well. |
| Flaky sea salt | Optional but adds a nice sweet and salty pop on top. |
How To Make Polar Bear Paws
- Melt caramel: Warm the caramels and cream on low heat, stirring until smooth.
- Add peanuts: Stir in the peanuts and mix to coat.
- Form clusters: Scoop small mounds onto a parchment lined sheet and chill until firm.
- Melt chocolate: Microwave white chocolate and coconut oil in short bursts.
- Dip clusters: Dip one at a time in the chocolate, set on the tray, and chill again.
My Top Tips For Making Polar Bear Paws
- Use good ingredients: Good caramel and white chocolate makes a big difference.
- Fix thick chocolate fast: If the chocolate starts to thicken, microwave it for 5 to 10 seconds to loosen it.
- Cool the chocolate first: Let the melted chocolate sit for a minute so it does not warm or soften the caramel.
- Get cleaner edges: Lift each cluster with a fork and use a butter knife to slide it onto the tray.
- Shape with damp fingers: Lightly mist your fingertips with cooking spray or wet with water to gently nudge into neat clusters before chilling.
Storage
Store the finished Polar Bear Paws in an airtight container in the fridge for 1 to 2 weeks. Keep layers separated with parchment so the white chocolate stays smooth. For the best texture, enjoy them chilled straight from the fridge.
More Easy Candy Recipes:
Polar Bear Paws
Equipment
- Rimmed sheet pan with parchment paper or a silicone liner
Ingredients
- 5.1 ounce bag soft Werther’s caramels unwrapped, (22 caramels) see note 1
- 1 tablespoon heavy cream
- 1 cup honey roasted peanuts see note 2
- 1 cup white chocolate chips see note 3
- 1-1/2 teaspoons coconut oil
- Flaky sea salt optional, for topping
Instructions
- Line a large sheet pan with parchment paper and set aside.
- Add the caramels and heavy cream to a small pot set over the lowest heat. Stir constantly until completely melted. Be patient and don’t raise the heat or the caramel can turn hard or grainy.
- Remove from heat and stir in the peanuts until fully coated.
- Spoon tablespoon-sized mounds onto the prepared cookie sheet. Very lightly spray your fingers with cooking spray. Press and gently shape into small clusters. This will take some patience! Chill in the fridge for about 30 minutes or until set.
- Add white chocolate chips and coconut oil to a small microwave-safe bowl. Microwave in 20 second bursts, stirring well for a full 20 seconds between each interval, until smooth and fully melted. Do not overheat.
- Working with one chilled caramel cluster at a time (keep the rest in the fridge), dip into the melted chocolate. Lift with a fork, tap the fork on the edge of the bowl to remove extra chocolate, then place the coated cluster back on the parchment. Repeat with all clusters. If you'd like add a tiny sprinkle of sea salt on top.
- Place the pan back in the fridge for 30 to 60 minutes or until the chocolate is fully set. Enjoy or package for gifting!
