These polar bear paws are the perfect sweet and savory gift, filled with toasted nuts and caramel, and then covered with silky white chocolate. Great for a gift and a perfect recipe for the holidays!
Ingredients
11 ounce bag of Kraft Bits candy
3 tablespoons of heavy whipped cream
1 tablespoon of unsalted butter
1 cup of roasted cashew nut halves (or peanuts)
12 ounces CandiQuik vanilla almond or white wafer crust melting
Instructions
Line a large cookie sheet with parchment paper. Put it aside.
Place candy, cream and butter in a microwave-safe container; heat in microwave in 30 second increments, stirring and repeating until smooth.
Mix the cashews and then let them sit in the bowl to cool for about 15 minutes, stirring every few minutes.
Place in the parchment in spoonfuls of the size of a spoon. Place in the refrigerator for 30-45 minutes until ready.
Place the vanilla almond shell and melt according to package directions, stirring until melted and smooth.
Dip the caramel into the chocolate and use a fork to remove it. Holding it over the bowl, tap the fork on the edge to let the excess chocolate drip back down. Place the clusters back into the parchment lined tray and repeat with the remaining clusters.
Put the tray back in the fridge for 30-60 minutes until the chocolate is ready. Remove and enjoy or gift wrap it!
Notes
The caramel softens at room temperature quite easily, so I recommend taking only a few out of the refrigerator when dipping them in the chocolate, otherwise they can get sticky and not keep their shape.
You can use white chocolate chips instead of CandiQuik (as seen in the video), but I don’t really recommend them. Since they are made with additives to maintain their shape, so that they don’t melt so easily and also once hardened, the crust tends to soften at room temperature.
Store them in an airtight container at room temperature, for up to 10 days. If refrigerated, allow them to come to room temperature before serving.