Polar Bear Paws Candy
These Polar Bear Paws are a delightful twist on a classic treat, combining creamy white chocolate, rich semi-sweet chocolate, crunchy peanuts, and a gooey caramel center. They're a perfect no-bake dessert for any occasion.
Servings: 32 candies
Calories: 182cal
Cost: $15
Equipment
- 3 small baking sheets
- parchment paper
- tablespoon sized cookie scoop
- 3 microwave-safe bowls
- Microwave
- wooden spoon
- measuring spoons
Ingredients
- 22 ounces Kraft Caramel Squares
- 6 tablespoons Hood Heavy Whipping Cream
- 2 tablespoons Challenge Unsalted Butter
- 2 cups Planter's Lightly Roasted Peanuts
- 20 ounces Ghirardelli Vanilla Melting Wafers Can sub 10 ounces with dark, or milk chocolate as well like I did. 20 ounces is the TOTAL chocolate needed.
Instructions
- In a medium, microwave-safe bowl, combine the two bags of Kraft Caramels, 6 tablespoons of Hood Heavy Whipping Cream, and 2 tablespoons of Challenge Unsalted Butter. Microwave in 30-second intervals, stirring after each one, until the caramel is completely melted and smooth. This should take about 2 to 3 minutes.
- Once the caramel is melted, stir in the 2 cups of lightly roasted peanuts until they’re fully coated.
- Using a tablespoon, drop small clusters of the caramel-nut mixture onto a baking sheet lined with parchment paper. Place the baking sheet in the refrigerator and chill for at least 30 minutes, or until the centers are firm.
- In a separate large, microwave-safe bowl, combine the two bags of Ghirardelli Premium White Chocolate melts and semi-sweet morsels. Microwave in 30-second intervals, stirring after each one, until the chocolate is smooth and fully melted.
- Remove the chilled caramel-nut centers from the refrigerator. One by one, dip each caramel center into the melted chocolate, making sure to fully coat it. Use a fork or a dipping tool to lift the candy out, allowing any excess chocolate to drip back into the bowl. Place the coated candies back on the parchment-lined baking sheet.
- Return the baking sheet to the refrigerator for at least 30 minutes, or until the chocolate is completely firm and set.
- Once set, the candies can be stored in an airtight container at room temperature for up to a week.
Notes
Nutritional values may vary and are meant to be a guide.
Nutrition
Serving: 1candy | Calories: 182cal | Carbohydrates: 21g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 6mg | Sodium: 96mg | Potassium: 115mg | Fiber: 1g | Sugar: 18g | Vitamin A: 71IU | Vitamin C: 0.1mg | Calcium: 38mg | Iron: 0.2mg