Polar Bear Paws
This easy Polar Bear Paws recipe recreates the classic See's Candy with soft caramel centers, honey roasted peanuts, and a white chocolate shell.
Servings: 12 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!
Notes
Note 1: I’ve tried all kinds of caramels and these work best. If yours are firmer, you will likely need to add a little extra cream. Start with 1 tablespoon and add up to 2 more if needed.
Note 2: Honey roasted peanuts add some sweetness, but plain dry roasted peanuts also work.
Note 3: Use good quality white chocolate for the best flavor and melt. I love Ghirardelli here.
Storage: Store Polar Bear Paws in an airtight container in the fridge for 1 to 2 weeks. Keep layers separated with parchment so the chocolate stays smooth.