Polar Bear Paws (See’s Candies Copycat)
Homemade Polar Bear Paws just like See’s Candies — buttery caramel clusters loaded with roasted salted peanuts and coated in a smooth Ghirardelli white chocolate shell. Only 5 ingredients, no candy thermometer needed, and ready in under 2 hours with minimal hands-on time.
- Total Time1 hour 50 minutes
- Yield20 pieces 1x
Ingredients
- 11 oz Kraft Caramel Bits (or unwrapped soft caramel candies)
- 3 tablespoons heavy whipping cream
- 1 tablespoon unsalted butter
- 1 cup roasted salted peanuts
- 12 oz Ghirardelli white chocolate melting wafers
Instructions
- Prep the Pan: Line a large cookie sheet with parchment paper. Set aside.
- Melt the Caramel: Place caramel bits, heavy cream, and butter in a microwave-safe bowl. Microwave in 30-second increments, stirring after each, until completely smooth and glossy. Alternatively, melt over a double boiler.
- Add Peanuts and Cool: Mix in the roasted salted peanuts until fully coated. Let the mixture sit in the bowl for 5-10 minutes, stirring every few minutes, until thickened enough to hold a mound when spooned.
- Form Clusters: Spoon tablespoon-sized mounds onto the parchment-lined pan. Refrigerate for 30-45 minutes until firm and set.
- Melt White Chocolate: Melt the Ghirardelli wafers according to package directions, stirring until completely smooth.
- Dip the Clusters: Working with a few at a time (keeping the rest chilled), dip each caramel cluster into the white chocolate, coating completely. Lift out with a fork and tap against the edge of the bowl to remove excess chocolate. Place back on parchment. Repeat with all clusters.
- Final Chill: Refrigerate the dipped clusters for 30-60 minutes until the white chocolate is completely set. Remove and enjoy or package as gifts.
Notes
Kraft Caramel Bits melt most evenly and eliminate unwrapping individual caramels. Regular soft caramels can be substituted — just unwrap first. Ghirardelli white chocolate melting wafers are strongly recommended over regular chips, which seize more easily. If melted chocolate seems too thick, add half a teaspoon of coconut oil. Keep formed clusters refrigerated between steps and work in small batches when dipping. Store in an airtight container in the refrigerator for up to 2 weeks or at cool room temperature for up to 1 week.
- Prep Time: 20 minutes
- Category: Candy, Dessert, Snack
- Cuisine: American
Nutrition
- Calories: 175
- Sugar: 16
- Sodium: 85
- Fat: 10
- Saturated Fat: 5
- Carbohydrates: 19
- Fiber: 0.5
- Protein: 3
- Cholesterol: 5
