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Polar Bear Paws Recipe

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★★★★★

4.7 from 98 reviews

Polar Bear Paws are delightful homemade candies featuring crunchy roasted peanuts coated in smooth caramel, then dipped in creamy vanilla almond bark. These sweet clusters offer a perfect balance of nutty texture and rich caramel flavor, making them an irresistible treat for any occasion.

Ingredients

Scale

Caramel Peanut Clusters

  • 1 bag (11 ounces) caramel bits
  • 1 tablespoon unsalted butter
  • 3 tablespoons heavy cream
  • 1 ½ cups (219 g) dry roasted salted peanuts

Coating

  • 16 ounces vanilla almond bark

Instructions

  1. Prepare baking sheet: Line a baking sheet with parchment paper and set it aside to be ready for the clusters.
  2. Melt caramel mixture: In a microwave-safe bowl, combine the caramel bits, unsalted butter, and heavy cream. Microwave in 30-second intervals, stirring well between each, until the mixture is completely melted and smooth, approximately 1 to 2 minutes total.
  3. Mix in peanuts: Stir the dry roasted salted peanuts into the melted caramel mixture until they are evenly coated with caramel.
  4. Form clusters and chill: Using a small cookie scoop or tablespoon, drop clusters of the caramel-peanut mixture onto the prepared parchment-lined baking sheet. Place the baking sheet in the refrigerator and chill the clusters for 30 minutes or until firm.
  5. Melt almond bark: Break the vanilla almond bark into pieces and place them in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until the almond bark is fully melted and smooth.
  6. Dip clusters into almond bark: Remove the chilled caramel-peanut clusters from the refrigerator in small batches to prevent softening. Using a fork, lift each cluster and gently dip it into the melted almond bark, coating all sides. Use a spoon if needed to cover the top of the cluster completely.
  7. Place coated clusters back on sheet: Tap the fork gently on the edge of the bowl to remove excess coating, then place the dipped candy back onto the parchment-lined baking sheet. Use a toothpick or skewer to slide the candy off the fork if it sticks. Repeat for remaining clusters.
  8. Set the candies: Allow the coated candies to set at room temperature until fully firm. For faster setting, place the baking sheet in the refrigerator for 15 to 20 minutes.
  9. Storage: Store Polar Bear Paws in an airtight container at room temperature for up to one week. Refrigerate if you prefer a firmer texture.

Notes

  • Use parchment paper to prevent sticking and ease cleanup.
  • Melting in 30-second intervals helps avoid overheating the caramel and almond bark.
  • Work in small batches when dipping clusters to prevent melting or softening of candies.
  • For a crunchier texture, you can toast the peanuts lightly before mixing.
  • Store candies airtight to maintain freshness and texture.

Keywords: Polar Bear Paws, caramel peanut clusters, vanilla almond bark, homemade candy, caramel candy, nut clusters

Find it online: https://cookedbycleo.com/polar-bear-paws-recipe/