Description[]
Source: OUT of the BOX HOLIDAY BAKING - HAYLEY PARKER
As a teen, my best friend, Katrina, and I would go to this local run-down mall. Back then it was a lame mall, and today it’s still a lame mall, but they had our teenage essentials: punk rock store, orange smoothie place, cheap movie theater, and See’s Candies. Katrina and I would do a few laps around the mall, talk to the cutie who worked at the punk store, grab an orange smoothie to split and get a major sugar high, go see a $2 movie, and then crawl to See’s Candies to grab a coveted Polar Bear Paw. These “paws” are actually gooey caramel mixed with peanuts and coated in white chocolate . . . and they are beyond easy to make! Teenage Hayley is totally high-fiving current Hayley right now . . . wait, do people still high-five?
Ingredients[]
- One 11-ounce package caramels, unwrapped
- 3 tablespoons heavy whipping cream
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
- 1¼ cups unsalted dry-roasted peanuts
- One 16-ounce package white chocolate bark coating
Directions[]
- Line a rimmed baking sheet with foil or parchment paper, and lightly grease it with cooking spray.
- Combine the caramels, heavy whipping cream, and butter in a medium microwaveable bowl.
- Microwave on high power for 90 seconds, stopping to stir the mixture every 30 seconds.
- It may be hard to stir around the 30- and 60-second mark, but try your best.
- Around the 90-second mark, it should be smooth and glossy.
- Whisk in the vanilla extract and peanuts and stir to combine.
- Allow the mixture to rest for about 10 minutes, which will give the caramels a chance to firm up a bit.
- Using a buttered spoon, drop heaping tablespoonfuls of the hot caramel mixture onto the prepared baking sheet.
- The size of your spoon determines how many candies you should get out of this mixture.
- Freeze the caramel mounds until firm and completely solid, 30 to 45 minutes.
- After freezing, melt your white chocolate bark coating according to package directions, or until smooth.
- Use a fork to dunk the caramel mounds into the white chocolate bark coating, making sure to coat all sides.
- Remove the coated caramel mound carefully, allowing excess white chocolate to drip off.
- Return to the baking sheet and repeat with the remaining caramels.
- Allow the coated candies to come to room temperature completely before serving.
YIELD: 18-20 CANDIES