These Polar Bear Paws are the perfect sweet and salty treat, filled with roasted nuts and caramel, then coated in silky white chocolate. Great for gift giving and a perfect recipe for the holidays!
Prep Time: 20mins
Chill Time: 1hr30mins
Total Time: 1hr50mins
11ouncebag Kraft Caramel Bits
3tablespoonsheavy whipping cream
1cuproasted cashew halves(or peanuts)
12ouncesCandiQuik 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.
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.