Introduction

Polar Bear Paws are delightful clusters of caramel, peanuts, and creamy vanilla coating that come together in a crunchy, sweet treat. Easy to make and perfect for sharing, these candies offer a satisfying mix of textures and flavors.

Many small, round clusters covered in a smooth, white coating are spread close together on a dark wooden surface. Each cluster is lumpy with light tan peanut shapes or bits visible under the white layer, giving a textured look. Scattered around them are a few loose pale yellow peanuts in halves, adding a contrasting color. The clusters look soft and glossy, with irregular shapes and a soft sheen on the white coating. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 bag (11 ounces) caramel bits
1 tablespoon unsalted butter
3 tablespoons heavy cream
1 ½ cups (219 g) dry roasted peanuts, salted
16 ounces vanilla almond bark

Instructions

Step 1: Line a baking sheet with parchment paper and set aside.
Step 2: In a microwave-safe bowl, combine the caramel bits, unsalted butter, and heavy cream. Microwave in 30-second intervals, stirring after each, until the caramel is completely melted and smooth, about 1 to 2 minutes total.
Step 3: Stir the dry roasted peanuts into the melted caramel mixture until evenly coated.
Step 4: Using a small cookie scoop or tablespoon, drop clusters of the caramel-peanut mixture onto the prepared baking sheet. Place in the refrigerator and chill for 30 minutes until firm.
Step 5: Break the vanilla almond bark into pieces and place them in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until fully melted and smooth.
Step 6: Remove the chilled clusters from the refrigerator in small batches. Use a fork to lift each cluster off the baking sheet and gently dip it into the melted almond bark. Use a spoon to coat the top if needed.
Step 7: 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.
Step 8: Repeat the dipping process with remaining clusters.
Step 9: Let the candies set at room temperature until fully firm, or refrigerate the baking sheet for 15 to 20 minutes for faster setting.

Tips & Variations

For extra crunch, substitute half of the peanuts with chopped pretzels or add a sprinkle of sea salt before the almond bark sets.
If you prefer a chocolate coating, replace the vanilla almond bark with your favorite melting chocolate.
Use parchment paper instead of wax paper to prevent sticking when chilling the clusters.

Storage

Store Polar Bear Paws in an airtight container at room temperature for up to one week. If you prefer a firmer texture, keep them refrigerated. When ready to enjoy, allow refrigerated candies to come to room temperature for easier eating. Avoid storing in humid areas to prevent sogginess.

How to Serve

The image shows several white, glossy clusters of yogurt-covered peanuts arranged closely on a wooden surface. Each cluster has a bumpy texture where the peanuts inside push against the smooth yogurt coating, giving irregular rounded shapes. Around the clusters, a few loose golden-brown roasted peanuts are scattered, adding a contrasting color and dry texture to the shiny white coated treats. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nuts instead of peanuts?

Yes, you can substitute peanuts with almonds, cashews, or mixed nuts depending on your preference. Just ensure they are dry roasted and salted for the best flavor.

How do I prevent the almond bark from seizing while melting?

Microwave in short intervals, stirring frequently to distribute heat evenly. Avoid overheating by stopping once the pieces are almost melted and stirring to melt the residual heat to a smooth consistency.