Polar Bear Claws

Polar Bear Claws are a delicious homemade treat with crunchy peanuts and buttery caramel clusters coated in rich white chocolate.

Homemade Candy Recipes are always fun to make, and they’re great edible gifts. These Polar Bear Claws just take a few delicious ingredients and come together easily. They’re the perfect peanut treat sort of like a white chocolate version of Peanut Clusters with added caramel bits.

Polar Bear Claws in gift box

POLAR BEAR CLAWS

Polar Bear Claws, or Polar Bear Paws, get their name from arctic polar bears. They were named after polar bears because the white chocolate coating has the same color as polar bears fur. Then when you bite into the rich caramel and chocolate treat the crunchy peanuts inside look like polar bears’ claws. It’s a cute and whimsical name for an unbelievably delicious treat!

The winter-themed name and wonderful taste make Polar Bear Paws perfect for the holidays. You can put them out on a plate for your family to enjoy throughout the season or package them up to send as gifts. If you’re giving them as a gift, just make sure to separate the candies with parchment paper so they don’t get stuck together in transit.

Polar Bear Claws peanuts in caramel clusters on baking sheet

We love making boxes of assembled homemade treats to give to our neighbors and friends. Some of the classic candies we use are Homemade Caramels, Chocolate Fudge, and Chocolate Covered Pretzels. Polar Bear Claws are a newer addition, but they’ve quickly become one of our favorite holiday candies, and they’ve been a big hit with everyone we’ve gifted them to!

MORE CANDY RECIPES

TIPS FOR MAKING POLAR BEAR CLAWS

  • Prep time: Start the recipe by lining 2 cookie sheets with parchment paper.
  • Caramel mixture: Add the caramel squares, heavy cream, and butter to a microwaveable bowl. Microwave for 30 seconds, stir, and microwave for 15 more seconds. If the mixture isn’t smooth, continue melting in 30-second increments until it is. This will be faster or slower depending on the wattage of your microwave. 
  • Peanuts: Add the peanuts to the bowls and mix until they’re well coated in the caramel. Leave the peanut mixture in the bowl to cool for 20 minutes, but stir every 5 minutes to make sure it doesn’t harden.

close-up of Polar Bear Claws on baking sheet

  • Refrigerate: Use a tablespoon-sized cookie scoop to scoop the caramel and peanut mixture onto the prepared baking sheets. Put them in the fridge to harden for 30 minutes. 
  • White Chocolate: Towards the end of the 30 minutes, put the white melting wafers in a microwaveable bowl. Microwave and stir in 30-second increments until the chocolate is melted and smooth. Dip the peanut mounds in the white chocolate. Tap off any extra chocolate before you put them back on the baking sheet.
  • Refrigerate: Put the baking sheets back in the fridge to harden again for 30-60 minutes.

Polar Bear Claws on baking sheet

VARIATIONS ON POLAR BEAR CLAWS

  • Vanilla almond bark: If you prefer, you can use vanilla almond bark instead of white chocolate melting disks. It will melt in the microwave just like white chocolate, so the rest of the recipe can remain the same. 
  • Nuts: You can add different kinds of nuts to your Polar Bear Paws. Try mixing in almonds, pecans, cashews, or macadamia nuts with the peanuts. 
  • Fruit: For other delicious mix-ins try adding dried fruit. Dried cranberries, raisins, or dried apricots would all make an interesting and flavorful addition. 
  • Decorations: Try adding toppings to the Polar Bear Claws. Drizzle some melted chocolate over the top, or add sprinkles, coconut flakes, or sea salt. Add the toppings before the white chocolate hardens so that they stick to the chocolate.

MORE WHITE CHOCOLATE TREATS

HOW TO STORE POLAR BEAR CLAWS

  • Serve: Let the Polar Bear Paws fully harden in the fridge before you serve them. You can store them in an airtight container at room temperature. Keep them in a dry, cool place so that the chocolate doesn’t melt. 
  • Store: Kept sealed in an airtight container, Polar Bear Claws will be good in the refrigerator for up to 2 weeks. 
  • Freeze: You can also store the candy in the freezer. Put the chocolate in a freezer bag with the layers separated by parchment paper so that they don’t freeze together. They’ll stay good for up to 6 months.

Polar Bear Claws in gift box

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Polar Bear Claws

Polar Bear Claws are a delicious homemade treat with crunchy peanuts and buttery caramel clusters coated in rich white chocolate.
Yield 16 Servings
Prep Time 25 minutes
Cook Time 0 minutes
Total Time 1 hour 25 minutes
Course Candy
Cuisine American
Author Sabrina Snyder

Ingredients
 

Instructions

  • Line 1-2 baking sheets with parchment paper and set aside.
  • Add the caramels, heavy cream, and butter to a microwave-safe bowl and microwave for 30 seconds, then stir and microwave for 15 seconds until smooth.
  • If needed microwave an additional 30 seconds.
  • Mix in the peanuts and vanilla until well combined.
  • Let mixture cool for 20 minutes, stirring every 5 minutes to prevent hardening.
  • Scoop 1 tablespoon-sized scoops of the peanut caramel mixture onto the baking sheets.
  • Refrigerate for 30 minutes to harden.
  • Add the white chocolate melting disks to a microwave-safe bowl and microwave for 30 seconds, then stir and microwave for 15 seconds until smooth.
  • If needed microwave an additional 30 seconds.
  • Dip the caramel peanut mounds into the white chocolate, tap off excess chocolate, and place back onto baking sheets to harden.
  • Let fully harden for 30 minutes in the refrigerator before eating or storing in covered containers for holiday gifts.

Nutrition

Calories: 282kcal | Carbohydrates: 33g | Protein: 5g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 13mg | Sodium: 121mg | Potassium: 187mg | Fiber: 1g | Sugar: 29g | Vitamin A: 93IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 1mg
Keyword: Polar Bear Claws

Homemade Polar Bear Claws

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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