The first time I tried See’s Candies Polar Bear Paws, I was hooked. The combination of buttery caramel, salty peanuts, and creamy white chocolate was absolute perfection. When I discovered I could make them at home with just five ingredients, I was thrilled. Now, every holiday season, I make batches of these no-bake treats for gift-giving, and they’re always the first to disappear from my dessert table.
These copycat Polar Bear Paws taste just like the famous candy shop version but cost a fraction of the price. The sweet caramel mixed with crunchy salted peanuts creates the perfect sweet-salty balance, while the white chocolate coating adds creamy richness. Best of all, they require no candy thermometer, no baking, and come together in about 20 minutes of active time.
Why You’ll Love This Recipe
- Only 5 simple ingredients needed
- No baking or candy thermometer required
- Ready in under 2 hours including chill time
- Perfect sweet and salty flavor combination
- Makes about 24 pieces, ideal for gifting
- Tastes just like expensive candy shop treats
Ingredients You’ll Need
- 11 ounces caramel bits or caramel squares – Kraft Caramel Bits work perfectly; if using squares, unwrap them first
- 3 tablespoons heavy whipping cream – Must be heavy cream, not half-and-half
- 1 tablespoon unsalted butter – Adds richness to the caramel
- 1 teaspoon vanilla extract – Enhances the caramel flavor
- 1 cup roasted salted peanuts – The salt is important for flavor balance
- 12-20 ounces white almond bark or white chocolate melting wafers – Ghirardelli melting wafers work best
Important: Use white almond bark or white chocolate melting wafers, not regular white chocolate chips. Melting wafers contain stabilizers that help them melt smoothly and set properly. The amount of white chocolate you need depends on your dipping technique—start with 12 ounces and melt more if needed.
Step-by-Step Instructions
- Prepare your workspace: Line a large baking sheet with parchment paper or wax paper and set aside.
- Melt the caramel mixture: In a medium saucepan over low to medium heat, combine caramel bits, heavy whipping cream, and butter. Stir occasionally until everything is melted and smooth. You can also do this in the microwave in 30-second increments, stirring between each interval.
- Add flavorings: Once melted, stir in vanilla extract until well combined.
- Mix in peanuts: Add the roasted salted peanuts to the caramel mixture and stir until all peanuts are evenly coated. It may look like you don’t have enough peanuts, but the caramel will thicken as it cools.
- Cool slightly: Remove from heat and let the mixture cool for 15-30 minutes, stirring occasionally to prevent hardening. The mixture should still be scoopable.
- Form clusters: Using a tablespoon or small cookie scoop, drop mounds of the caramel-peanut mixture onto the prepared baking sheet, spacing them about 2 inches apart.
- Chill to set: Place the baking sheet in the refrigerator for about 1 hour, or in the freezer for 10-20 minutes, until the clusters are completely set and firm.
- Melt white chocolate: In a microwave-safe bowl, melt the white almond bark in 30-second intervals, stirring between each, until smooth and creamy.
- Dip clusters: Dip each caramel cluster completely into the melted white chocolate, allowing excess to drip off. You can use a fork or dipping tool for this. Place back on the parchment paper.
- Final chill: Refrigerate the dipped candies until the white chocolate coating is completely set, about 30 minutes.
Tips for Success
Let the caramel cool: Don’t skip the cooling period after adding peanuts. If the mixture is too hot when you scoop it, the clusters will spread too thin.
Stir while cooling: Keep stirring the caramel-peanut mixture as it cools to prevent it from hardening in the pan.
Use a cookie scoop: A small cookie scoop (about 1-1.5 tablespoons) ensures uniform size so all pieces look professional.
Tap off excess chocolate: After dipping, gently tap the fork or dipping tool against the bowl edge to remove excess white chocolate for a cleaner finish.
Work quickly but carefully: White chocolate sets relatively fast, so have everything ready before you start dipping.
Optional toppings: Add holiday sprinkles to the white chocolate coating while it’s still wet for festive flair.
Variations
- Mixed nuts: Use a combination of cashews and peanuts for varied texture and flavor
- Dark chocolate drizzle: After white chocolate sets, drizzle with melted dark chocolate for elegant contrast
- Sea salt finish: Sprinkle flaky sea salt on top of the wet white chocolate for gourmet touch
- Milk chocolate version: Use milk chocolate coating instead of white for different flavor profile
- Almond bear paws: Replace peanuts with whole roasted almonds
- Extra vanilla: Increase vanilla extract to 2 teaspoons for stronger flavor
Storage
Room temperature: Store in an airtight container at room temperature for up to 1 week. Place parchment paper between layers to prevent sticking.
Refrigerator: Keep refrigerated for up to 2 weeks. The candies will be slightly firmer when cold. Let them sit at room temperature for 10-15 minutes before serving for best texture.
Freezer: Wrap individual candies in wax paper and store in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before serving.
Gift packaging: These make beautiful homemade gifts. Arrange in decorative tins, small boxes, or clear cellophane bags tied with festive ribbon.
Frequently Asked Questions
Can I use chocolate chips instead of almond bark?
White chocolate chips contain stabilizers that prevent smooth melting. If you must use them, add 1 tablespoon of coconut oil or shortening to help them melt properly. Almond bark or melting wafers work much better.
Why are my clusters spreading too much?
The caramel mixture was too warm when scooped. Let it cool longer until it’s thick enough to hold its shape, stirring occasionally.
Can I make these without heavy cream?
Heavy cream is essential for the right texture. Half-and-half or milk won’t work as well because they lack the fat content needed to create smooth, creamy caramel.
My caramel seized up. What happened?
The heat was too high. Always melt caramel over low to medium heat, stirring constantly. If it does seize, try adding another tablespoon of heavy cream and stirring vigorously.
Can I use unsalted peanuts?
You can, but salted peanuts are strongly recommended. The salt balances the sweetness and creates that signature sweet-salty contrast that makes these candies so addictive.
How do I know when the caramel mixture is cool enough?
It should be thick like cookie dough—scoopable but not runny. If you scoop it and it holds its shape, it’s ready.
Final Thoughts
These Polar Bear Paws are the perfect combination of simplicity and sophistication. They taste like expensive candy shop treats but cost a fraction of the price and come together with minimal effort. The contrast between buttery caramel, crunchy salted peanuts, and sweet white chocolate creates an irresistible flavor profile that appeals to everyone.
Whether you’re making them for holiday gift-giving, adding them to cookie platters, or just treating yourself, these no-bake candies deliver impressive results every time. Make one batch, and you’ll understand why See’s Candies has been selling them for decades. They’re addictively delicious and impossible to resist.