If you love sweet and salty treats, Polar Bear Paws are the perfect candy to make this holiday season. These bite-sized clusters combine crunchy roasted peanuts, gooey caramel, and smooth vanilla almond bark for a candy that’s irresistible to snack on. Traditionally, bear claws were made with pecans, but this version uses roasted salted peanuts, which add the perfect salty crunch and balance the sweetness. For more treats to share (or keep for yourself!), try them alongside my Crockpot Candy and Crockpot Christmas Candy!
What Are Polar Bear Paws?
Polar Bear Paws are bite-sized caramel and nut clusters coated in creamy white chocolate (or vanilla almond bark, which is what I used). The name comes from the candy’s shape, roughly resembling a bear’s paw (but smaller, of course 😜), and its festive, wintery white coating. These treats are chewy, crunchy, and perfectly sweet, making them a holiday favorite.
Ingredients & Substitutions
- Caramel Bits: I use caramel bits because they melt evenly and create a smooth, creamy coating for the peanuts. You can substitute with soft caramels cut into small pieces if needed.
- Unsalted Butter: Adds richness to the caramel and helps it achieve a silky texture. Salted butter can also be used.
- Heavy Cream: Makes the caramel smooth and easy to coat the peanuts. Milk or half-and-half can work as a lighter alternative, but the texture will be slightly less rich.
- Roasted Salted Peanuts: These provide the signature salty crunch. Pecans, almonds, or cashews can be used if you prefer a different nut, but adjust quantities based on nut size.
- Vanilla Almond Bark: Look for vanilla almond bark, which is specifically flavored with vanilla and melts smoothly for dipping. You can also use regular almond bark, but it won’t have the subtle vanilla undertones that make these Polar Bear Paws extra flavorful. Buy extra to make my Pumpkin Truffles, too!
FAQs
Can I make these with different nuts?
Yes! Pecans, almonds, or cashews work beautifully. Adjust the quantity to match your preferred nut-to-caramel ratio.
Can I make them ahead of time?
Absolutely. Make the clusters and store them as instructed. They actually hold up well and are perfect for gifting.
Can I use regular chocolate instead of almond bark?
Yes, but white chocolate or almond bark melts more smoothly and gives a glossy coating. If using chocolate chips, add a little shortening or oil to help with dipping.
How do I prevent the clusters from sticking?
Chill the clusters fully before dipping and work in small batches. Parchment paper or silicone mats prevent sticking.
Serving Ideas
- Arrange on a festive platter with holiday cookies for a sweet snack tray.
- Wrap a few in cellophane bags tied with ribbons for gift-giving.
- Serve alongside hot cocoa or coffee for a sweet-and-salty treat.
- Add to a dessert board for visual appeal and extra crunch.
Variations
- Nut Swaps: Try pecans, almonds, cashews, or a mix instead of peanuts for a different flavor and texture. Each nut gives the clusters a unique crunch and taste.
- Chocolate Coating: Swap the vanilla almond bark for dark or milk chocolate for a richer, less sweet coating. You can also drizzle chocolate over the top for a fun pattern.
- Add-Ins: Sprinkle mini chocolate chips, crushed candy canes, or toffee bits on top before the coating sets for extra flavor and festive flair.
- Flavor Twists: Add a pinch of sea salt on top for a sweet-and-salty contrast, or stir a few drops of peppermint extract into the melted almond bark for a holiday twist.
- Holiday Themes: Tint the almond bark with food coloring to match Christmas, Valentine’s Day, or other celebrations. It’s an easy way to make these clusters extra festive.
How To Store Polar Bear Paws
Proper storage helps keep your Polar Bear Paws fresh, flavorful, and perfectly textured.
Room Temperature: Store in an airtight container in a cool, dry place for up to 1 week. This keeps the almond bark coating smooth and prevents the caramel from becoming too soft. Layer parchment or wax paper between the candies if stacking to avoid sticking.
Refrigerator: If you prefer a firmer, less sticky texture, refrigerate in an airtight container for up to 2 weeks. Chilling also helps the candies hold their shape, which is especially useful in warmer kitchens.
Freezer: For long-term storage, place in a freezer-safe container and freeze for up to 2 months. Separate layers with parchment paper to prevent sticking. When ready to enjoy, allow the candies to come to room temperature before serving so the coating regains its smooth, glossy finish.
I plan to add a few to my Christmas Dessert Charcuterie Board this year!
Polar Bear Paws
Ingredients
- 1 bag (11 ounces) caramel bits
- 1 tablespoon unsalted butter
- 3 tablespoons heavy cream
- 1 ½ cups (219 g) dry roasted peanuts, salted
- 16 ounces vanilla almond bark
Instructions
- Line a baking sheet with parchment paper. Set aside.
- In a microwave-safe bowl, combine the caramel bits, 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).
- Stir in the peanuts until evenly coated.
- 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, until firm.
- Break the vanilla almond bark into pieces and place it in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until fully melted and smooth.
- Remove the caramel-peanut clusters from the refrigerator in small batches to prevent them from getting too soft. Working one at a time, use a fork to lift each cluster off the baking sheet and gently dip it into the melted almond bark. Use a spoon to help coat the top if needed.
- Lift the candy out, tap the fork gently on the edge of the bowl to remove excess coating, and place the dipped candy back onto the parchment-lined baking sheet. Use a toothpick or skewer to slide the candy off the fork if it sticks.
- Repeat with the remaining clusters.
- Let the candies set at room temperature until fully firm, or place the baking sheet in the refrigerator for 15 to 20 minutes for faster setting.
- Store in an airtight container at room temperature for up to 1 week, or refrigerate if you prefer a firmer texture.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
What the Test Kitchen had to say about this recipe:
Autumn
I usually don’t love almond bark, but these Polar Bear Paws completely won me over! But one was definitely enough for me. (They are sweet.)
Elizabeth
I tried one of these, and it definitely satisfied my sweet tooth! I only had a bite, but it was really good (and better than I expected).
Bella
These are chewy, crunchy, and perfectly sweet! I liked them a lot.
Stephanie
I was hesitant because I don’t normally like almond bark, but the vanilla flavor is subtle and the texture is perfect. The sweet-and-salty combination makes these so addictive.
