Polar Bear Paws (See’s Candy style)

It’s the holiday season, and there’s no better time to make my way down my ever-growing “to try” list!!

These Polar Bear Paws copycats (from See’s Candy) are absolute perfection! I don’t always love white chocolate, but when combined with salty peanuts and caramel they are truly a masterpiece to behold.

I love that these come together pretty quickly – the hardest part is unwrapping the caramels!!! You can opt for the caramel bits, but I actually love the mindless task of unwrapping (while listening to Real Housewives podcasts Everything Iconic and Bitch Sesh…) there’s nothing better!!!

So throw on a cozy sweater, grab a mug of hot chocolate (spiked?!), get your podcasts going, and start unwrapping!

I shared these with all of our delivery drivers (with a coffee gift card), as a little holiday thank you. They make a great gift – or you can eat them all yourself 🤷🏼‍♀️😅. I hope you give these a try — you won’t regret it. Enjoy!

In a medium-sized microwaveable bowl, add the unwrapped caramels, cream, butter, and vanilla. Microwave in 30 second intervals, stirring between each. Around the 1 1/2 – 2 minute mark the mixture should become smooth.

Add the peanuts to the caramel mixture and stir until they are all coated.

On a parchment-lined baking sheet, scoop heaping tablespoons of the caramel peanut mixture. Leave at least 1 inch between mounds. Sprinkle each mound with a bit of flaky sea salt.

Place the baking sheet into the freezer while you work on the next steps (for at least 15 minutes).

In a medium microwaveable bowl, add in your white chocolate chips. Microwave for 1 minute at 50% power. Stir. Continue microwaving at 100% power in 10 second intervals, stirring between each, until the chocolate is smooth.

There is a very thin margin between melted and seized when working with with white chocolate chips, so I find the 10 second intervals to be perfect (it usually takes 5-6 intervals to get the desired smooth consistency). You can also use the white candy melts in this recipe if you prefer something less finicky!

Remove the baking sheet from the freezer, and one-by-one dunk the caramels into the white chocolate to coat. Use a fork to pick up out of the chocolate.

Place each polar bear paw back onto the parchment, and set back in the fridge or freezer to set for about 5 minutes.

Store in a sealed container in the fridge for up to 2 weeks.


Adapted from: The Domestic Rebel

Makes: 16 candies

Prep: 30 minutes

Cook: 5 minutes

Total time: 35 minutes

  • 9 oz (about 27) wrapped caramel candies (I used Brach’s caramel squares)
  • 3 tablespoons light or heavy cream
  • 1 tablespoon unsalted butter
  • 1 teaspoon vanilla extract
  • 1 cup roasted, salted peanuts
  • Flaky sea salt
  • 12 oz white chocolate chips

In a medium-sized microwaveable bowl, add the unwrapped caramels, cream, butter, and vanilla. Microwave in 30 second intervals, stirring between each. Around the 1 1/2 – 2 minute mark the mixture should become smooth.

Add the peanuts to the caramel mixture and stir until they are all coated.

On a parchment-lined baking sheet, scoop heaping tablespoons of the caramel peanut mixture. Leave at least 1 inch between mounds. Sprinkle each mound with a bit of flaky sea salt.

Place the baking sheet into the freezer while you work on the next steps (for at least 15 minutes).

In a medium microwaveable bowl, add in your white chocolate chips. Microwave for 1 minute at 50% power. Stir. Continue microwaving at 100% power in 10 second intervals, stirring between each, until the chocolate is smooth.

There is a very thin margin between melted and seized when working with with white chocolate chips, so I find the 10 second intervals to be perfect (it usually takes 5-6 intervals to get the desired smooth consistency). You can also use the white candy melts in this recipe if you prefer something less finicky!

Remove the baking sheet from the freezer, and one-by-one dunk the caramels into the white chocolate to coat. Use a fork to pick up out of the chocolate.

Place each polar bear paw back onto the parchment, and set back in the fridge or freezer to set for about 5 minutes.

Store in a sealed container in the fridge for up to 2 weeks.


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