These polar bear paw candies are a copycat of the classic recipe from the famous See's candy shop that everyone knows and loves. They are filled with crunchy, salty peanuts and a rich, buttery caramel, then coated in white chocolate. Polar bear paws are undeniably one of the best holiday treats!
See's Candy Polar Bear Paws Copycat
I always have so much fun making homemade candies, and the added bonus of these looking like polar bear paws makes them extra special! They are simple enough to let the kids help but special enough to serve on Christmas day!
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Make sure you check out some more easy Christmas desserts like my chocolate peppermint no-bake cookies, Christmas crack, Christmas cake batter meringues, and more!
🥘 Polar Bear Paw Candies Ingredients, Notes, & Substitutions
You are only 6 ingredients away from these sweet and savory candies! Just make a quick trip down the baking aisle, and you'll be ready to get started!
- Caramel - 11 ounces of Kraft caramel bits or unwrapped caramel squares.
- Heavy Whipping Cream - 3 tablespoons of heavy whipping cream.
- Butter - 1 tablespoon of butter.
- Vanilla - 1 teaspoon of pure vanilla extract.
- Peanuts - 1¼ cups of unsalted peanuts.
- White Chocolate - 16 ounces of white chocolate melting wafers or vanilla almond bark. You'll be able to find this on the baking aisle.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Polar Bear Paw Candies
These no-bake treats require absolutely no oven or stovetop to make! All you need is a baking sheet, some parchment paper, your measuring utensils, and a microwave-safe bowl!
This recipe will make 20 candies, but you can easily make them as large or as small as you like!
Melt & Mix
Step 1: Prepare. Line a large cookie sheet with wax or parchment paper and set it aside
Step 2: Melt. Combine the 11 ounces (312 grams) of Kraft caramel bits, 3 tablespoons (44 milliliters) of heavy whipping cream, and 1 tablespoon (14 grams) of butter in a microwave-safe bowl. Microwave in 30-second increments, stirring between each one so that it doesn't burn until the caramel is smooth and glossy. This usually takes 90-120 seconds total.
Step 3: Stir. Stir in 1 teaspoon (5 milliliters) of vanilla extract, then mix in 1¼ cups (182.5 grams) of unsalted peanuts. Let the caramel mixture sit for 5-10 minutes to thicken.
Portion & Dip
Step 4: Scoop. Spoon heaping tablespoons of the caramel peanut mixture onto your prepared baking sheet with space between them so they don't spread out and stick together. After using up all of the caramel/peanuts, pop it in the freezer for 10 minutes to set.
Step 5: Dip. Prepare 16 ounces (454 grams) of white chocolate melting wafers as directed on the package. Dip each caramel cluster into the melted chocolate and flip it over so that it is coated on all sides. Use a fork to remove each cluster from the chocolate and return it to the parchment paper-lined baking sheet. Repeat with each caramel cluster.
Step 6: Set. Let the chocolate set before serving.
🍪 How To Serve Polar Bear Paws
I like to whip up a batch of these candies to put into some fun Christmas cookie boxes, along with some Christmas cowboy cookies, Christmas nougat, and Christmas fudge! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- 11 ounces of Kraft caramel bits is the equivalent of one 11-ounce bag, and 16 ounces of vanilla or white chocolate melting wafers is one 16-ounce package.
- Once your mounds of caramel peanuts are fully set and frozen, they will easily peel away from the parchment paper in one piece.
- After dunking the caramel clusters in chocolate, you may speed up the setting process by popping them back into the fridge.
- You can easily make 'grizzly bear' paws by swapping the white chocolate for milk chocolate!
🥄 Make Ahead Options
You can easily make these candies ahead of time and then freeze them in either a bag or storage container. They will last in the freezer for up to 6 months.
However, it is super important that you let them fully thaw to room temperature before you serve them (you don't want to chip a tooth!)
🥡 Storing
Keep your polar bear paws in an airtight container for up to a week! They don't have to be kept in the fridge and will do just fine at room temperature.
>>>>See all of my recipes here<<<<
❓ Recipe FAQs
Sure! These candies can easily be frozen for up to 6 months! Just place them into a container or storage bag and pop them into the freezer.
Absolutely! Peanuts are the classic choice that you'll find in the original See's Candy, but you can use whatever you like! Walnuts, cashews, almonds, pecans, or macadamia nuts would all work perfectly.
Nope! If you aren't a fan of white chocolate (or vanilla almond bark), you can also dip these candies in milk or semi-sweet chocolate for some grizzly bear paws!
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📖 Recipe Card
Polar Bear Paws Candies
Ingredients
- 11 oz Kraft caramel bits (or unwrapped caramel squares)
- 3 tablespoon heavy whipping cream
- 1 tablespoon butter
- 1 teaspoon vanilla extract
- 1 ¼ cups unsalted peanuts
- 16 oz white chocolate melting wafers (or vanilla almond bark)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Line a large cookie sheet with wax or parchment paper and set it aside.
- Combine the 11 oz Kraft caramel bits, 3 tablespoon heavy whipping cream, and 1 tablespoon butter in a microwave-safe bowl. Microwave in 30-second increments, stirring between each one so that it doesn't burn, until the caramel is smooth and glossy. This usually takes 90-120 seconds total.
- Stir in the 1 teaspoon vanilla extract then mix in the 1 ¼ cups unsalted peanuts. Let the caramel mixture sit for 5-10 minutes to thicken.
- Spoon heaping tablespoons of the caramel peanut mixture onto your prepared baking sheet with space between them so they don't spread out and stick together. After using up all of the caramel/peanuts, pop it in the freezer for 10 minutes to set.
- Prepare the 16 oz white chocolate melting wafers as directed on the package. Dip each caramel cluster into the melted chocolate and flip it over so that it is coated on all sides. Use a fork to remove each cluster from the chocolate and return it to the parchment paper-lined baking sheet. Repeat with each caramel cluster.
- Let the chocolate set before serving.
Notes
- 11 ounces of Kraft caramel bits is the equivalent of 1 11-ounce bag and 16 ounces of vanilla or white chocolate melting wafers is 1 16-ounce package.
- Once your mounds of caramel peanuts are fully set and frozen, they will easily peel away from the parchment paper in one piece.
- After dunking the caramel clusters in chocolate, you may speed up the setting process by popping them back into the fridge.
- You can easily make 'grizzly bear' paws by swapping the white chocolate for milk chocolate!
- Keep your polar bear paws in an airtight container for up to a week!
- You can also place them in a freezer bag and freeze them, but be sure to thaw them out before eating or you could chip a tooth on the frozen caramel.
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