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Polar Bear Claws Recipe

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This recipe for Polar Bear Claws, by , is from Cooking From the Heart, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Vera Whisner

Category:
Category:

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

Directions:
Directions:
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. Add peanuts and mix well. Let mixture sit in the bowl to cool for about 15 minutes, stirring every few minutes.

Spoon onto the prepared cookie sheet in tablespoon size mounds. Place in the fridge for 30-60 minutes until set.

Place almond bark or wafers into a bowl and melt in the microwave on low in 30 second increments and stir until melted and smooth. Dip chilled caramel cluster into white chocolate mixture and, using a fork, remove it. Holding the cluster with the fork over the bowl, tap the fork on the edge to let any excess white 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 as desired.

Personal Notes:
Personal 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.

Copied from Garnishandglaze.

 

 

 

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