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Polar Bear Paws {See’s Candies Copycat}

December 14, 2015 | Candy

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Polar Bear Paws are filled with salty roasted peanuts and soft buttery caramel, all coated in sweet white chocolate. Perfect for the holidays!Polar Bear Paws {See's Candies Copycat} are filled with salty roasted peanuts and soft buttery caramel, all coated in sweet white chocolate. Perfect for the holidays!

How to make Polar Bear Paws {See’s Candies Copycat}

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See’s Candy has the absolute best chocolate! So good that Santa always made sure to fill my stocking with a box of my favorites (and of course mom’s Homemade Christmas Caramels). I am usually a fan of the candies that have milk chocolate and caramel (love the Patties and Pecan Buds) but over the recent years I have branched out and started trying new things chocolates like Polar Bear Paws.

Polar Bear Paws {See's Candies Copycat} are filled with salty roasted peanuts and soft buttery caramel, all coated in sweet white chocolate. Perfect for the holidays!

These Polar Bear Paws have creeped into my Christmas box as one of my new favorites.  The sweet and salty combo of the peanuts paired with the soft caramel and white chocolate (these white melting wafers work great for candy making)  is a dream come true!

Polar Bear Paws {See's Candies Copycat} are filled with salty roasted peanuts and soft buttery caramel, all coated in sweet white chocolate. Perfect for the holidays!

See’s gourmet chocolates are pricey ($23/pound for these Polar Bear Paws) so if you aren’t rollin in the dough or if you just don’t have a store in your area, you can just make them at home and for a lot less.

Polar Bear Paws {See's Candies Copycat} are filled with salty roasted peanuts and soft buttery caramel, all coated in sweet white chocolate. Perfect for the holidays!

Polar Bear Paws are quite simple to make.  You just mix some peanuts with melted caramel, spoon it onto a parchment paper lined baking sheet, refridgerate to let it set, and then dip it in white chocolate.  These do taste best made with homemade caramel, but if you don’t have the time what you find at the store works too!

Polar Bear Paws {See's Candies Copycat} are filled with salty roasted peanuts and soft buttery caramel, all coated in sweet white chocolate. Perfect for the holidays!

What is your favorite kind of chocolate/truffle?  Is there a type of candy that you get in your stocking each year?

Tools used to make Polar Bear Paws:

White Melting Wafer– This is my favorite chocolate for candy making. It melts well and easily and tastes so good.

Small Cookie Scoop– I love using this little cookie scoop for making candy. It helps create the perfect bite size treats that are all uniform in size.

Silpat Mats– These are great for cookies and candy making. They make the process so much easier and clean up so much faster.

 

Polar Bear Paws {See’s Candies Copycat} Video Tutorial

Polar Bear Paws {See's Candies Copycat} are filled with salty roasted peanuts and soft buttery caramel, all coated in sweet white chocolate. Perfect for the holidays!
Print Recipe
4.38 from 8 votes

Polar Bear Paws {See's Candies Copycat}

Prep Time40 mins
Cook Time3 mins
Total Time43 mins
Servings: 24
Author: Garnish and Glaze

Ingredients

  • 1 (11 ounce) bag Kraft Caramel Bits or squares
  • 3 tablespoons heavy whipping cream
  • 1 tablespoon butter
  • 1 cup peanuts, roasted and/or cocktail
  • 12 ounces vanilla almond bark or white melting wafers

Instructions

  • Line a large cookie sheet with Silpat mats (or parchment paper) and grease it with butter. Set aside.
  • Melt caramels with butter and cream in the microwave in 30 second increments, stirring, and repeating until smooth.
  • Mix in the peanuts and then let it sit in the bowl to cool for about 15 minutes, stirring every few minutes.
  • Spoon onto the mats in tablespoon size mounds. Place in the fridge for 30-60 minutes until set.
  • Place chocolate in a bowl and melt in the microwave on low in 30 second increments and stir until melted and smooth. Dip caramel cluster in the chocolate and use a fork to remove it. Holding it over the bowl, tap the fork on the edge to let any excess chocolate drip back down. Place cluster back on the parchment lined pan and repeat with remaining clusters.
  • Put the pan back in the fridge for 30-60 mintues until chocolate is set. Remove and package up.

Notes

*If making this with homemade soft caramels then do NOT add the butter and whipping cream.
**If using my caramel recipe, you'll only use half of the recipe for the Polar Bear Paws.
Did you make this recipe?Tag @GarnishandGlaze on Instagram and use hashtag #GarnishandGlaze

Spread the holiday cheer with more Christmas treats!

  • Homemade Christmas Caramels
  • White Chocoalte Dipped Gingersnaps
  • Reindeer Chow
  • White Chocolate Fudge

 

Polar Bear Paws {See's Candies Copycat} are filled with salty roasted peanuts and soft buttery caramel, all coated in sweet white chocolate. Perfect for the holidays!
Polar Bear Paws {See's Candies Copycat}

Related topics:
Candy Christmas Dessertcaramel nuts peanuts white chocolate

Comments

  1. Karhy says

    December 18, 2018 at 6:33 am

    If you use the homemade caramel recipe, how long after removing from the stove do you add the peanuts and spoon onto parchment?

    Reply
  2. Belinda says

    December 15, 2018 at 9:13 am

    I have made these two years in a row now at Christmas time and I LOVE the taste. However, my caramel doesn’t form as it should and I always have a flat mess. Looking at other recipes on Pinterest I have noticed that they did not add the butter (I used the Kraft caramels) and next time I make them I am going to omit that and see if I have better results. This is absolutely one of my favorite Christmas candies and I would not dare make them any other time of the year because I would eat every single last one of them myself.

    Reply
  3. JennyBakes says

    December 2, 2018 at 7:11 pm

    These were delicious and I was pleased that they weren’t as sweet as I was expecting. I’m including them in Canadian-themed Christmas sweet boxes this year so thanks for sharing your recipe!

    Reply
  4. Val says

    December 19, 2017 at 8:30 pm

    If I mix just caramel and. Peanut mixture can it stay in refrigerator over night

    Reply
    • Melanie says

      December 21, 2017 at 6:56 am

      Yep!

      Reply
  5. Melanie says

    December 19, 2017 at 4:21 pm

    These are good, but even using a tablespoon scoop to ensure they were all the same size, I only got 16, not 24 as the recipe says.

    Reply
    • Melanie says

      December 21, 2017 at 7:07 am

      Melanie, I didn’t use a measuring tablespoon to measure exactly. I do use a small cookie scoop (as mentioned in the post) just because it has the trigger handle and I think it’s actually 2 teaspoons worth. You can really make them what ever size you want depending on how much of the candy to want to eat at one time.

      Reply
  6. Jeanene says

    December 17, 2017 at 8:09 pm

    I found these easy enough to make but I was making a quadrupled batch for holiday gift bags and it took 5 hours so in that regard it was NOT easy. I also had trouble with the chocolate sweating afterwards and right now I have a fan on them trying to decide if they will hold up in a treat bag without melting. Our weather is neither hot nor wet/humid so ???. I followed the directions to a T, even buying the recommended white Giradelli wafers and using Kraft caramel squares. I will not make them again as a gift.

    Reply
  7. Anonymous says

    December 16, 2017 at 9:13 am

    Can these be frozen? I wanted to freeze them for about 5 days before I hand them out.

    Reply
  8. Susan says

    June 14, 2017 at 2:38 pm

    Why would you use almond bark in the polar bear paws? I would not use them but white or vanilla wafers. The chocolate coating would be lumpy and dumpy with the almonds from the bark.

    Reply
    • Melanie says

      June 17, 2017 at 8:11 am

      Hey Susan, Almond bark is candy coating that comes in a huge block that you chop up. It doesn’t actually have almonds in it. I’m not even sure why they call it that. You can definitely use white chocolate melting wafers (ghirardelli makes really good ones).

      Reply
  9. DK says

    December 28, 2016 at 5:45 pm

    Wow! Thank you for posting this recipe. I make lots of varieties of Christmas cookie each year, & try to pick a new recipe to try out. These Polar Bear paws were super easy to make & oh so rich & delicious. I used the Ghiradelli white melting wafers & then made some with Ghiradelli Dark Chocolate wafers. Everyone raved how good they were. They came out so pretty, people were thinking they were store bought. Will be keeping this recipe forever 🙂
    I’m going to try your caramels recipe next. Do you remember where you bought those little snowflake white tin buckets? Thinking Target or craft store would have something like that.

    Reply
    • Melanie says

      December 28, 2016 at 8:51 pm

      That is so awesome to hear! I’m happy they were such a success! I have been loving the Ghiradelli melting wafers too. My favorite chocolate to work with for dipping. I got those tin buckets at Target in their dollar section. They usually always carry them for each season/holiday. I have bought way too many.

      Reply
  10. Shannan says

    December 24, 2016 at 11:00 am

    Just got done with your caramel recipe, it smells amazing! Do I need to let it cool before I continue with the rest of this recipe?

    Reply
  11. Aj says

    December 22, 2016 at 10:58 pm

    Sticky process but worth it. Everyone loved them thank you

    Reply
    • Melanie says

      December 24, 2016 at 2:09 pm

      They are! Glad you enjoyed them! 🙂

      Reply
  12. Megan says

    December 21, 2016 at 4:53 pm

    Do you store these on the counter or in the fridge? Thank you!

    Reply
    • Melanie says

      December 24, 2016 at 2:10 pm

      On the counter.

      Reply
  13. Cathy says

    December 14, 2016 at 6:38 pm

    So i just learned not to uae wax paper. Carmel will not come off . Was so looking forward to tasting oe of these 😫

    Reply
  14. Susan says

    December 12, 2016 at 3:42 pm

    Hello,

    I have the same question as Amy. Although, I plan to make your caramel recipe and keep what I don’t use for this recipe. About how many home made caramels should I use for this recipe.
    Thanks!
    Susan

    Reply
    • Melanie says

      December 20, 2016 at 12:26 am

      Susan, Sorry to just see this! Use about half (or less) of my caramel recipe for making the Polar Bear Paws.

      Reply
  15. Amy says

    December 7, 2016 at 12:55 pm

    Hi Melanie – thanks for the fun recipe!

    Questions – how much of the homemade caramel recipe do I need for this? I don’t want to end up with 58023090 nut clusters and having to dip them all, haha. Can I half your caramel recipe and will it be enough? (I also don’t want to end up with extra caramels… I am making a treat-gift box and have already planned to make a pumpkin caramel for it.)

    And, at what point (temperature would work) do I need to put the nuts in when making the caramel from scratch? Please let me know!

    Thank you,
    Amy

    Reply
    • MaryAnn says

      December 13, 2016 at 11:16 am

      I was wondering the same… I ended up making the homemade caramel and adding about a cup and a half of peanuts, because that was all I had… If I’d had more I would’ve used two cups. It made quite a few – probably close to 80 clusters.

      Reply
      • Melanie says

        December 20, 2016 at 12:21 am

        Sorry to just see this MaryAnn! You’ll just want to use half the caramel for making these Polar Bear Paws.

        Reply
  16. Diana says

    November 30, 2016 at 4:46 am

    How long do they keep?

    Reply
    • Melanie says

      December 9, 2016 at 11:09 pm

      About a week.

      Reply
  17. Marilyn says

    November 14, 2016 at 9:05 pm

    I would not dare make this. I would hide and eat every bit myself. Better to just pass on this one, but I sure would love to have a tiny corner of just one.

    I did give it a rating because I am drooling on my keyboard.

    Reply
    • Melanie says

      November 14, 2016 at 10:01 pm

      haha! I love the review Marilyn! Yeah, if you really want to test your self-control these are the treats to make! Make them, eat a small one, and give the rest away!

      Reply
  18. Bryn says

    November 9, 2016 at 6:42 pm

    In the body of the post you linked to white chocolate but in the recipe you call for almond bark. Quick one is preferred? Thanks!

    Reply
    • Melanie says

      November 10, 2016 at 9:19 pm

      Bryn, You can use what is linked (white chocolate melting wafers) or almond bark (which is white chocolate made for candy coating). Melting white chocolate chips didn’t work well for me. It was too thick to work with. You should be able to find the white chocolate melting wafers in your local grocery store or super market.

      Reply
      • Thomas says

        December 20, 2017 at 10:29 pm

        So White Vanilla Almond Bark is actually white chocolate?

        Reply
        • Melanie says

          December 21, 2017 at 6:54 am

          It’s not technically based on the % of certain ingredients but it tastes just about the same. Ghirardelli’s “melting wafers” are also not technically called chocolate either. I think it’s due to a higher fat content but that is what helps the wafers and bark be easy to work with to make candy because you don’t have to temper it.

          Reply
  19. Julie says

    October 21, 2016 at 2:04 pm

    I can’t find vanilla almond bark…any other suggestions on what else could be used, or where to buy it? I’m in Canada.

    Reply
    • Melanie says

      October 23, 2016 at 9:21 pm

      Julie, It’s in the baking aisle next to the chocolate chips. It should be by the chocolate bark or candy coating. It might just be called Vanilla Candy Coating. It’s sold in a big brick (like 2 pounds). If you still can’t find that you can use white chocolate chips.

      Reply
  20. Patricia says

    October 18, 2016 at 7:23 pm

    Do you think using pecan pieces would work just as well. I’m not crazy for peanuts.

    Reply
    • Melanie says

      October 18, 2016 at 10:25 pm

      Yeah! I recommend roasting them first for better flavor/texture. Just put them on a cookie sheet and bake for 7 minutes at 350 degrees F. Enjoy!

      Reply
  21. One sick & tired momma says

    October 18, 2016 at 12:37 am

    Could I use white chocolate chips in place of the Almond bark? What store bought caramels would you recommend?? would those LG caramel bars that Come in the red box with the green and gold striping possible work? – tho I have not seen them in stores For a while now! Also can I use different types of nuts or will they not work as well??

    I’m trying to give my kids a different perspective on Christmas this year. We are going to be doing alot of baking and crafts ect. 90% of all gifts this year will be made by the giver and the other 10% are to be purchased handmade. Our goal is to not involve big retailers in our christmas cheer this year. I can remember when I was growing up and we were happy with getting what we got non of this $100 minimum per purchased gift or tantrums cause we didn’t get an IPhone or IPAD or the latest game and gaming system…… So any ideas for unique and tasty treats that you can share – which are not to difficult to create or ideas for how to package the yummy treats festively including what combinations of goodies to put together would be openly appreciated & extremely helpful!!

    I wish everyone a very merry Christmas season and a much better new year to come!!

    Reply
    • Melanie says

      October 18, 2016 at 10:35 pm

      You can but I feel like white chocolate chips are a little more difficult to work with but that could just be the brand I used. It tended to thicken quickly while I was working. I used the Kraft brand caramels. I haven’t tried the LB bars.

      What a great idea for Christmas! Plus, handmade gifts are the best! My family always made HUNDREDS of caramels and everyone very much enjoyed them. In fact member of families begged to recipe secret personal bags of caramels that they didn’t have to share with the rest of their family. haha! These White Chocolate Gingersnap Cookies and Soft Sugar Cookies are awesome too! You can stack the gingersnaps and wrap it in cellophane and tie with ribbon. You can do a similar thing for the sugar cookies but put them on a plate and wrap them. For the caramels, we always used the decorative candy bags (you can get a pack of 20 for $1 at the dollar store). Hope that helps! Have a wonderful Christmas! Let me know if you have any other questions. 🙂

      Reply
  22. Carol says

    August 27, 2016 at 9:57 pm

    I made these last night, made the recipe as instructed, set in the refrigerator for hours. When I went to take them off the parchment paper they were so sticky I had to use a knife to pry them off. Dipped them in white chocolate. I thought these are so sticky to work with, they do not release from the parchment paper at all. I did use kraft caramels from the store. Well, after the taste test, THEY ARE SO WORTH THE TROUBLE, ABSOLUTELY AWESOME!!! I will have to make the homemade caramels next time to use!!

    Reply
    • Stephanie says

      December 19, 2017 at 8:37 pm

      I make homemade turtles and learned waxed paper works much better. I still use a frosting knife to scrape up.

      Reply
    • Gma Shari says

      December 21, 2017 at 9:09 pm

      Next time put the caramels on a silpat. That will work much better.

      Reply
    • Shelly says

      December 27, 2018 at 7:21 pm

      I’ve made these the past 2 years at Christmas….everyone loves them. I spray my parchment paper with cooking spray and that helps them to not stick. I think next year I’m also going to dip some in milk chocolate….sounds Delicious ❤

      Reply
  23. Marie says

    April 24, 2016 at 9:38 pm

    Super easy & yummy. My grocery store didn’t have the vanilla almond bark so I just melted some milk chocolate and used that. I will make these again

    Reply
    • Melanie says

      April 29, 2016 at 9:30 pm

      Mmmm! Milk chocolate sounds awesome in these Marie!

      Reply
  24. Anonymous says

    March 30, 2016 at 8:37 pm

    Very tasty, next time I will put them in the freezer, or just take a few out of the fridge at a time when dipping. The caramel warmed to room temperature pretty quick and they got real sticky/gooey while dipping.

    Reply
    • Erin says

      December 8, 2019 at 3:09 pm

      Mine did the same, they soften VERY quickly. Dipped just 2-3 at a time while the others stayed in the freezer. Very tasty treat!

      Reply
  25. Medha @ Whisk & Shout says

    December 14, 2015 at 3:33 pm

    I’ve never heard of this candy. but it’s basically everything I could have ever wanted! Pinning 🙂

    Reply
  26. Paige says

    December 14, 2015 at 12:55 pm

    These look amazing! Derek is a caramel junkie and would totally be obsessed!

    Paige
    http://thehappyflammily.com

    Reply

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Hey There, I'm Melanie!

Thanks for stopping by!

I am a wife, mother of three little girls, and a chocolate addict. I love baking (and eating!) sweets, but I balance it out with healthy meals.

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