Polar Bear Paws Recipe
Introduction
Polar Bear Paws are a delightful mix of caramel, crunchy peanuts, and creamy vanilla coating. These sweet and nutty clusters make a perfect homemade treat for sharing or snacking anytime.
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, butter, and heavy cream. Microwave in 30-second intervals, stirring in between, until the caramel is completely melted and smooth, about 1 to 2 minutes.
- Step 3: Stir in the dry roasted peanuts until they are evenly coated with the caramel mixture.
- Step 4: Using a small cookie scoop or tablespoon, drop clusters of the caramel-peanut mixture onto the prepared baking sheet. Place the sheet 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 each time, until fully melted and smooth.
- Step 6: Remove the chilled clusters from the refrigerator in small batches. Using a fork, lift each cluster and gently dip it into the melted almond bark. Use a spoon to help coat the top if needed.
- Step 7: Lift the coated candy out, tap the fork gently on the edge of the bowl to remove excess coating, and place it 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 until all clusters are coated.
- Step 9: Let the candies set at room temperature until fully firm, or place the baking sheet in the refrigerator for 15 to 20 minutes for faster setting.
Tips & Variations
- For extra crunch, add chopped pretzels or toffee bits to the peanut mixture.
- Use semi-sweet or dark chocolate almond bark for a richer flavor.
- Ensure the caramel mixture is smooth before adding peanuts to help them coat evenly.
- Drop clusters in uniform sizes for even setting and a neat appearance.
Storage
Store Polar Bear Paws in an airtight container at room temperature for up to one week. For a firmer texture, refrigerate the candies. When refrigerated, bring to room temperature before serving for the best taste and texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of nuts instead of peanuts?
Yes, you can substitute peanuts with almonds, cashews, or mixed nuts based on your preference. Just ensure they are dry roasted and salted for the best flavor and texture.
How do I prevent the almond bark from hardening before I finish dipping all the clusters?
To keep the almond bark smooth and melted, microwave it again in 15- to 20-second intervals as needed and stir well before continuing to dip the clusters.
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Polar Bear Paws Recipe
- Total Time: 45 minutes
- Yield: About 24 clusters 1x
Description
Polar Bear Paws are delightful caramel and peanut clusters coated in creamy vanilla almond bark. This no-bake treat combines salty roasted peanuts with smooth caramel, all wrapped in a luscious almond bark shell, making for a perfect snack or dessert that’s both crunchy and sweet.
Ingredients
Scale
Caramel Peanut Clusters
- 1 bag (11 ounces) caramel bits
- 1 tablespoon unsalted butter
- 3 tablespoons heavy cream
- 1 ½ cups (219 g) dry roasted salted peanuts
Coating
- 16 ounces vanilla almond bark
Instructions
- Prepare baking sheet: Line a baking sheet with parchment paper and set aside to ensure easy removal of the candy clusters after they set.
- Melt caramel mixture: In a microwave-safe bowl, combine the caramel bits, unsalted butter, and heavy cream. Microwave in 30-second intervals, stirring between each, until the caramel is completely melted and smooth, about 1 to 2 minutes total.
- Mix in peanuts: Stir the dry roasted salted peanuts into the melted caramel mixture until they are evenly coated.
- Form clusters and chill: Using a small cookie scoop or tablespoon, drop clusters of the caramel-peanut mixture onto the prepared baking sheet. Place in the refrigerator to chill for 30 minutes or until firm.
- Melt almond bark: Break the vanilla almond bark into pieces and place in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until fully melted and smooth.
- Dip clusters in almond bark: Remove the chilled clusters from the refrigerator in small batches to prevent softening. Using a fork, lift each cluster off the baking sheet and gently dip it into the melted almond bark. Use a spoon to coat the top if necessary.
- Transfer clusters back to sheet: Lift the dipped clusters out of the coating, tap off excess by gently hitting the fork on the bowl edge, and place them back onto the parchment-lined baking sheet. Use a toothpick or skewer to slide the candy off the fork if it sticks.
- Repeat dipping: Continue dipping the remaining clusters following the same process.
- Allow candies to set: Let the coated candies set at room temperature until fully firm, or speed up the process by placing the baking sheet in the refrigerator for 15 to 20 minutes.
- Store candies: Store the finished Polar Bear Paws in an airtight container at room temperature for up to 1 week. Refrigerate if you prefer a firmer texture.
Notes
- You can substitute salted peanuts with unsalted and add a pinch of salt for better control of saltiness.
- If you don’t have vanilla almond bark, white chocolate melts or almond-flavored candy melts can be used as alternatives.
- Use a small cookie scoop or tablespoon to keep clusters uniform in size for even setting and coating.
- Work in small batches when dipping to avoid the caramel clusters becoming too soft and sticky.
- Store candies properly to maintain their crunch and coating texture.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Snack
- Method: No-Cook
- Cuisine: American
Keywords: Polar Bear Paws, caramel peanut clusters, vanilla almond bark candy, no-bake treats, peanut candy clusters, easy caramel candy
