12ouncesvanilla candiquik or white chocolate melting wafers
Line large baking sheet with parchment paper or a silpat mat. Set aside.
In a microwave safe bowl, add caramel and heavy whipping cream. Microwave on medium heat for 30 seconds. Remove and stir slowly. Replace in microwave for 15 second increments until smooth.
Add peanuts to caramel mixture and let stand to cool for about 15 minutes; stirring incrementally.
Using a spoon or #50 disher, scoop caramel-peanut mixture in tablespoon rounds onto lined baking sheet; refrigerate for 30-60 minutes or until set.²
In a microwave safe bowl, add white chocolate melting wafers. Microwave on medium heat for 30 seconds. Remove and stir slowly. Replace in microwave for 15 second increments until white chocolate is completely melted.
Dip caramel-peanut cluster into melted white chocolate using a fork or dipping tool and lightly tap to remove excess chocolate; transfer to parchment paper or silpat mat and refrigerate for 30-60 minutes or until chocolate is set. Eat & Enjoy!
Polar Bear Paws should be stored in an airtight container; will keep for 5+ days.¹ I used Peter's Caramel, but Kraft Caramel Bits or Squares would also be sufficient.² If caramel-peanut clusters are not setting, place in freezer for 15-20 minutes. You can also keep in freezer between dipping each cluster into white chocolate.