Nutty Chocolate Bear Paws - Kraft Recipes Top
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Nutty Chocolate Bear Paws

Prep Time
Total Time

8 servings, 2 candies each

That fancy candy shop's got nothing on you! Who'd be able to tell the difference between their pricey treats and your nutty chocolate-caramel bear claws?

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What You Need

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Make It

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  • Stir 3/4 cup of the peanuts into melted chocolate. Drop level tablespoonfuls of chocolate onto wax paper-covered baking sheet, spreading slightly to form oval shapes. Refrigerate 15 min. or until chocolate is firm.
  • Separate remaining peanuts into halves; set aside. Place caramels and water in small microwaveable bowl. Microwave on HIGH 45 sec. Stir until caramels are completely melted.
  • Spoon 1 level teaspoon melted caramel over each candy; immediately place four peanut halves into caramel at one end of each candy to resemble claws. Refrigerate 15 min. or until caramel is firm. Store tightly covered in refrigerator.

Special Equipment Needed

Size Wise

Balance out your food choices throughout the day so you can enjoy a serving of these candies.

Variation - Polar Bear Claws

Prepare using BAKER'S White Baking Chocolate.

Easy Microwave Melting of BAKER'S Chocolate

Microwave BAKER'S Chocolate to be used in microwaveable bowl on HIGH 30 sec.; stir. Microwave 30 sec. more; stir. Continue heating and stirring in 10-sec. increments until chocolate is completely melted.

How to Store

Store candies tightly covered in refrigerator.


  • 8 servings, 2 candies each

Nutritional Information

Serving Size 8 servings, 2 candies each
Calories 260
Total fat 18g
Saturated fat 6g
Cholesterol 0mg
Sodium 110mg
Carbohydrate 25g
Dietary fiber 4g
Sugars 18g
Protein 7g
% Daily Value
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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