These Polar Bear Paws are the perfect sweet and salty treat, filled with roasted nuts and caramel, then coated in silky white chocolate. Perfect for the holidays!
For as long as I can remember, my sister always got my Dad a big box of See’s candy for his birthday. Although I think in recent years it’s been replaced with jams and jellies. Then again, I’m old and my memory isn’t what it used to be, so it’s possible I’m thinking of a different family altogether. Lol.
Have you ever had these Polar Bear Paws? They’re traditionally made by See’s with peanuts, but of course I can’t do that. Cashews were a perfectly acceptable substitution, however. When I handed them out at school, nobody even questioned it. They were too busy drowning in the bliss that is caramel and white chocolate!
You only need a few ingredients
- Caramel Bits
- Heavy cream
- Unsalted butter
- Cashew halves (or peanuts)
- Vanilla almond bark
Can these be made ahead of time?
Yep! Polar Bear Paws will keep for around 2 weeks in a tightly sealed container, stored in a cool, dry place or the refrigerator. But make sure they’re room temperature before serving or someone could lose a tooth!
I know See’s stores aren’t available everywhere, so now you can make your own…and for cheaper. Homemade gifts are always the best, anyway!
Other holiday candies you might enjoy!
Watch the video for Polar Bear Paws
(See's Candies Copycat) Polar Bear Paws
- 11 ounce bag Kraft Caramel Bits
- 3 tablespoons heavy whipping cream
- 1 tablespoon unsalted butter
- 1 cup roasted cashew halves
- 12 ounces CandiQuik vanilla almond bark or white melting wafers
- Line a large cookie sheet with parchment paper. Set aside.
- Place caramels, cream, and butter in a microwave safe bowl; microwave in 30 second increments, stirring, and repeating until smooth.
- Mix in the cashews and then let it sit in the bowl to cool for about 15 minutes, stirring every few minutes.
- Spoon onto the parchment in tablespoon size mounds. Place in the refrigerator for 30-45 minutes until set.
- Place vanilla almond bark and melt according to package directions, stirring until melted and smooth.
- Dip caramel cluster in the chocolate and use a fork to remove it. Holding it over the bowl, tap the fork on the edge to let any excess chocolate drip back down. Place clusters back on the parchment lined pan and repeat with remaining clusters.
- Put the pan back in the fridge for 30-60 minutes until chocolate is set. Remove and enjoy or package up for a gift!
- The caramel softens to room temperature pretty easily, so I recommend taking only a few out of the refrigerator at a time when dipping them in the chocolate, otherwise they can get gooey and not hold their shape.
- You can use white chocolate chips instead of CandiQuik (as seen in the video), but I actually don't recommend them. Since they are manufactured with additives to hold their shape, so they don't melt as easily and also once hardened, the bark tends to soften up at room temperature.
- Store them in an airtight container at room temperature, for up to 10 days. If you do refrigerate them, let them come to room temperature before serving.
adapted from Six Sisters’ Stuff