Polar Bear Paws Candies
Description
It's the holiday season and the perfect time to make this no- bake candy. These little treats are sweet and salty, with caramel and your choice of nuts dipped in silky white chocolate.
Ingredients
11 oz. bag Kraft Caramel Bits
3 T. heavy whipping cream
1 T. unsalted butter
1 c. roasted peanuts or cashew halves
12 oz. CandiQuik vanilla almond bark or Ghirardelli white chocolate melting wafers*
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Line a large cookie sheet with parchment paper.
Place caramels, heavy whipping cream, and butter in a microwave safe bowl; microwave in 30 second increments, stirring, and repeating until smooth.
Mix in the nuts; let it sit in the bowl to cool for about 15 minutes, stirring every few minutes.
Spoon onto the parchment paper lined cookie sheet in tablespoon size mounds. Place in the refrigerator for 30-45 minutes until set.
Place vanilla almond bark in a bowl; melt according to package directions, stirring until melted and smooth.
Dip a caramel cluster in the melted almond bark; use a fork to remove it. Holding it over the bowl, tap the fork on the edge to let excess drip back off. Place clusters back on the parchment lined cookie sheet; repeat with remaining clusters.
Put the cookie sheet back in the refrigerator for 30-60 minutes until chocolate is set.
Makes 24.
*Candy melts are preferred over white chocolate chips. If you use white chocolate chips instead of Candy Melts or CandiQuik Almond Bark, you'll need to mix the melted chocolate with a bit of coconut oil to ensure it hardens and sets properly.
**It's recommended to form only a few of these at a time. The caramel softens to room temperature fairly easily, so take just 2-3 out of the refrigerator at a time to dip them in the chocolate, or they can get gooey and not hold their shape.