Bear Paws: Chocolate-Dipped Caramel and Cashew Treats Recipe

If you’re looking for a sweet treat that’s as fun to make as it is to eat, you’ve got to try the Bear Paws: Chocolate-Dipped Caramel and Cashew Treats Recipe. These delightful little clusters combine the gooey richness of caramel, the crunch of salted cashews, and the smooth satisfaction of dark chocolate into one irresistible bite. I discovered this recipe on a whim when I wanted something simple yet special to share with friends, and it quickly became my go-to for casual get-togethers or when I just need a little indulgence.

What I love most about Bear Paws is how they bring together such straightforward ingredients but result in a surprisingly elegant treat. The caramel’s creaminess paired with toasted cashews and the snap of tempered chocolate makes each bite a luscious balance of textures and flavors. Whether you’re hosting a party or craving a cozy snack, this Bear Paws: Chocolate-Dipped Caramel and Cashew Treats Recipe is totally worth trying because it’s deliciously addictive and pretty fun to assemble.

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Ingredients & Why They Work

Each ingredient here plays a key role to bring the Bear Paws: Chocolate-Dipped Caramel and Cashew Treats Recipe to life. Whether it’s the creamy caramel melting perfectly or the salty crunch of cashews, shopping for quality makes all the difference.

• Kraft caramel candies: These melt smoothly and have a great buttery flavor – key for that luscious caramel base.
• Heavy whipping cream: Adds creaminess and helps get the perfect caramel consistency without being too stiff or too runny.
• Vanilla extract: A little vanilla brightens the caramel and gives it depth.
• Salt: Just a pinch balances the sweetness and enhances the overall flavor.
• Salted cashews (chopped): The star crunch component – salted nuts contrast wonderfully with the sweet caramel.
• Dark chocolate chips: I recommend at least 60% cacao for a bittersweet finish that pairs amazingly with caramel.
• Whole salted cashews: Used for the bear claws, they add a cute decorative touch and extra crunch.

Tweak to Your Taste

I’ve found a couple of ways to personalize the Bear Paws: Chocolate-Dipped Caramel and Cashew Treats Recipe that make it mine, but feel free to adjust as you like! You can easily swap nuts or tweak the chocolate for a different vibe.

• Nut Variations: I sometimes swap cashews for toasted pecans or almonds, which offer a different crunch and flavor profile I adore.
• Chocolate Choices: Using milk chocolate instead of dark adds extra sweetness if you prefer a milder finish.
• Salt Level: Adjust the salt in the nuts or caramel based on how sweet vs. salty you like your treats—this recipe balances both nicely.
• Caramel Intensity: If you want a softer caramel center, reduce the cooking time slightly or add a splash more cream.

Step-by-Step: How I Make Bear Paws: Chocolate-Dipped Caramel and Cashew Treats Recipe

Step 1: Melt the Caramel with Cream and Vanilla

Set a pot over medium-low heat and slowly melt your Kraft caramel candies along with the heavy whipping cream, salt, and vanilla extract. Stir gently but frequently—this keeps the caramel smooth and prevents burning. You’ll see everything come together into a rich, creamy sauce after 5-7 minutes. Don’t rush this part! Low and slow is your friend here.

Step 2: Fold in the Chopped Cashews

Once your caramel is melted and silky, immediately fold in the chopped salted cashews. The nuts add that beautiful contrast in texture and flavor right away. Make sure they’re evenly coated but don’t overmix — you want a nice chunky texture in every bite.

Step 3: Dollop & Cool the Caramel Mounds

Use large tablespoons to scoop dollops of the caramel-nut mixture onto a silicone-lined sheet tray. I like to space them out so they don’t stick together when set. Let these sit at room temperature or pop them in the fridge for about 15-20 minutes until they hold their shape but aren’t rock-hard.

Step 4: Temper and Melt the Chocolate

Gently melt your dark chocolate chips in a double boiler, stirring until smooth and glossy. Then temper the chocolate to about 88-90°F for that perfect snap and shine when it sets. This step might sound fancy, but it makes a big difference, trust me!

Step 5: Dip & Decorate

Carefully dip each set caramel mound into the tempered chocolate, coating it fully. Place the dipped treats back on the silicone mat, then press 4 whole cashews onto one edge to create those unmistakable bear claws. This is my favorite part—it’s such a cute, fun detail that always impresses guests.

Step 6: Let the Chocolate Set and Enjoy

Allow the chocolate to fully set at room temperature or speed it along in the fridge for about 20-30 minutes. Once hardened, your Bear Paws: Chocolate-Dipped Caramel and Cashew Treats Recipe is ready for snacking or gifting!

How to Serve Bear Paws: Chocolate-Dipped Caramel and Cashew Treats Recipe

Garnishes

I usually keep the garnishes simple with the whole cashews for claws, but sometimes I’ll sprinkle a tiny pinch of flaky sea salt on the chocolate right after dipping. That little pop of salt enhances the sweetness and adds a touch of sophistication.

Side Dishes

For serving, I pair these bear paws with strong black coffee or chai tea. The bitterness of the drinks complements the caramel and chocolate perfectly. They’re also amazing alongside a scoop of vanilla ice cream or fresh berries for a little freshness.

Creative Ways to Present

One year, I arranged the Bear Paws on a wooden platter surrounded by autumn leaves and little pinecones for a cozy fall party. They also look super cute wrapped individually in parchment and tied with twine as edible favors for holiday gatherings. Presentation tweaks like these make the treats feel even more special without extra fuss.

Make Ahead and Storage

Storing Leftovers

I keep leftover Bear Paws in an airtight container at room temperature for up to 3 days. The chocolate holds up well and the caramel stays nicely soft but firm enough to handle without melting all over your fingers.

Freezing

Freezing works great if you want to keep these longer. I freeze them in a single layer on a parchment-lined tray first, then transfer to a freezer bag. When ready, let them thaw at room temp for about 30 minutes – they’re just as yummy fresh!

Reheating

I don’t typically reheat Bear Paws because they’re best enjoyed at room temperature. But if you prefer a gooier caramel, a few seconds in the microwave (10-15 seconds) does the trick—just be careful not to overdo it or the chocolate might melt.

FAQs

Final Thoughts

Creating Bear Paws: Chocolate-Dipped Caramel and Cashew Treats Recipe has become one of my sweetest little kitchen joys – they’re just so easy to make and wildly satisfying. If you want a treat that’s impressive but doesn’t require fancy skills or hours in the kitchen, these are your new best friend. I bet once you make them, you’ll find yourself coming back to the recipe just like I do—whether for a casual afternoon pick-me-up or sharing with friends and family who’ll love the homemade charm.

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