These Homemade Polar Paws are an easy Christmas candy that everyone will love! Since they only require caramels, peanuts, chocolate, butter, and cream you can make them quickly. They make a great holiday gift!
My family has been making different fudge and candy recipes this past week. I was anxious to share some of my favorites here on my blog. Homemade candy is perfect for gifting during the holidays. It’s inexpensive, fun to make, and everyone loves sweet treats. We will be gifting my Easy Crock-Pot Candy, Peanut Butter Meltaways, Peanut Butter Fudge, and these Polar Paws this year.
Polar Paws are a Copycat version of See’s Candies. We melt caramels with butter and cream, add peanuts and dip in white chocolate. So simple! Since we make homemade, they are much more affordable.
The sweet and salty chocolate clusters are amazing. I have not met anyone who is not a fan! They are great for any time of year, but Polar Bear Paws are perfect for the holidays
You can make Polar Bear Candy ahead of time. Store them in a zipper bag or airtight container for about four days. You can also freeze them if you choose. When you are ready to defrost, place in the refrigerator to help cut back on the condensation.
Ingredients to Make Homemade Polar Paws
- Kraft Caramels
- Heavy Whipping Cream
- Vanilla Melting Chocolate
How to Make Polar Paws
First, line a large baking sheet with parchment paper (do not use wax paper as the candies will stick). Then, unwrap each caramel and add to a small to a medium-sized saucepan. Next, add the heavy whipping cream and butter. Turn heat to low and stir often.
As the caramels start to melt, continuously stir until melted and smooth.
Now, remove from heat and add the peanuts to the melted caramel. Stir until all are the peanuts are coated.
Next, let the peanut and caramel mixture cool for about 10 minutes. Spoon small amounts of peanuts on to the prepared baking sheet. I like to use my cookie scoop. I fill it about 3/4 and drop on to the lined baking sheet.
Then, place in the refrigerator to chill for about 45-60 minutes.
Now, you can prepare the chocolate candy coating according to package directions. I use the microwave and love that the melting trays allow for easy cleanup.
Dip caramel cluster into the chocolate. I use a fork to dip each. And scrape the excess off the bottom with the side of the tray. Then, place back on the parchment-lined pan. Finally, refrigerate for about another hour or so to set.
- 11 oz bag Kraft Caramels
- 3 tbsp Heavy Whipping Cream
- 1 tbsp Butter
- 1 cup Roasted Peanuts
- 12 oz Vanilla Melting Chocolate almond bark
- Line a baking sheet with parchment paper, Set aside.
- Unwrap and place caramels in a medium saucepan.
- Add butter and cream and heat over low heat, stirring constantly, until melted and smooth.
- Remove from heat and add the peanuts.
- Stir until peanuts are evenly coated.
- Allow to cool for 10 minutes.
- Spoon onto prepared pan in about tablespoon sized mounds.
- Refrigerate for 45-60 minutes to set.
- Prepare white chocolate according to package directions.
- Use a fork to dip caramel cluster in the chocolate.
- Allow excess to drip off before placing back on lined pan.
- Refrigerate for about an hour to set.