Description
Polar Bear Paws Candy is a delightful no-bake treat featuring rich caramel and roasted peanuts clusters coated in smooth vanilla almond bark. This easy-to-make candy combines creamy caramel, crunchy nuts, and a luscious white chocolate coating for a perfect sweet snack or gift.
Ingredients
Scale
Caramel Mixture
- 11 ounces soft caramels, unwrapped
- 3 Tablespoons heavy cream
- 1 Tablespoon butter
- 1 1/4 cups roasted peanuts
Coating
- 10 ounces vanilla almond bark
- 1 Tablespoon coconut oil
Instructions
- Melt the caramel base: In a medium saucepan, combine the unwrapped soft caramels, heavy cream, and butter. Place the pan over medium heat and stir frequently until the caramels have fully melted and the mixture is uniform and smooth.
- Add peanuts: Remove the saucepan from heat. Stir in the roasted peanuts until they are evenly coated with the caramel mixture. Allow the mixture to cool for 20 to 25 minutes, stirring once halfway through to prevent the caramel from setting too quickly at the bottom.
- Shape clusters: Line a baking sheet with parchment paper or a silicone mat. Using a medium cookie scoop (approximately 1½ tablespoons), drop mounds of the cooled caramel-peanut mixture onto the prepared sheet. The cooler the mixture is when scooped, the less it will spread.
- Cool clusters: Let the clusters cool completely until firm. To speed up this process, place the baking sheet in the refrigerator or freezer. In a warm environment, refrigeration for at least 1 hour may be necessary.
- Melt coating: In a microwave-safe bowl, combine the vanilla almond bark and coconut oil. Heat in 20-second intervals, stirring thoroughly between each, until the coating is fully melted and smooth.
- Dip clusters: Using a fork, dip each cooled cluster into the melted almond bark, allowing excess coating to drip back into the bowl. Return the coated cluster to the lined baking sheet.
- Set coating: Once all the clusters are coated, refrigerate briefly if needed until the vanilla almond bark coating is fully set and firm.
Notes
- Use a silicone mat or parchment paper to prevent sticking during cooling and coating.
- Ensure the caramel mixture is cool but still pliable when scooping to maintain cluster shape.
- Refrigeration time can vary based on room temperature; longer chilling may be necessary in warmer climates.
- Vanilla almond bark can be substituted with any white chocolate or candy coating of choice.
- Adding coconut oil to the coating helps achieve a smooth and shiny finish.
