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Polar Bear Paws Recipe

★★★★★

4.5 from 122 reviews
  • Author: Harry
  • 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

  1. Prepare baking sheet: Line a baking sheet with parchment paper and set aside to ensure easy removal of the candy clusters after they set.
  2. 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.
  3. Mix in peanuts: Stir the dry roasted salted peanuts into the melted caramel mixture until they are evenly coated.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Repeat dipping: Continue dipping the remaining clusters following the same process.
  9. 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.
  10. 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

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Find it online: https://dishesbyharry.com/polar-bear-paws-recipe/