Bear Paws: Salted Cashew Caramel Treats Dipped in Dark Chocolate Recipe

If you’re a fan of sweet and salty snacks, you’re going to love this Bear Paws: Salted Cashew Caramel Treats Dipped in Dark Chocolate Recipe. Picture rich, velvety caramel folded with crunchy salted cashews, all dipped in deep, smooth dark chocolate – it’s like a little piece of heaven you can hold in your hand. Whether it’s to brighten up an afternoon tea or impress friends at a casual get-together, these treats are effortlessly special and surprisingly easy to whip up.

I first made these Bear Paws last holiday season, and they’ve quickly become my go-to gift and personal indulgence when I crave something rich yet not overly sweet. The salted cashews add this wonderful crunch that balances the creamy caramel and bittersweet chocolate perfectly. Trust me, once you try this Bear Paws: Salted Cashew Caramel Treats Dipped in Dark Chocolate Recipe, it’ll be hard not to keep a stash in your freezer for emergencies.

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Ingredients & Why They Work

I love how the ingredients in the Bear Paws: Salted Cashew Caramel Treats Dipped in Dark Chocolate Recipe come together to create something addictively delicious. Each one plays an important role, and with just a few pantry staples, you’ll have a gourmet snack in no time.

• Kraft caramel candies: Convenient and consistent for melting into the perfect smooth caramel base without fuss.
• Heavy whipping cream: Adds creaminess and richness to the caramel, making it luscious and a little softer to set just right.
• Vanilla extract: A touch of vanilla enhances the depth and warmth of the caramel flavor.
• Salt: Keeps the sweetness balanced and cuts through the richness, ensuring every bite feels satisfying without being cloying.
• Salted cashews (chopped): Provide crunch and a buttery nutty flavor that contrasts perfectly with the caramel’s softness.
• Dark chocolate chips: For dipping, I recommend at least 60% cocoa to add a bittersweet edge that complements the sweet-salty combo beautifully.
• Whole salted cashews: Used as “bear claws,” they add charm and a nutty decoration—you can substitute other nuts if you prefer.

Tweak to Your Taste

What I love most about this Bear Paws: Salted Cashew Caramel Treats Dipped in Dark Chocolate Recipe is how easy it is to make your own. I often swap out nuts or adjust the salt level depending on my mood or who’s coming over.

• Variation: I once used pecans instead of cashews for a smoky twist, and it turned out divine – definitely worth trying if you like experimenting!
• Dietary tweaks: Need dairy-free? Try coconut cream instead of heavy cream and vegan dark chocolate chips.
• Spice it up: A pinch of cinnamon or cayenne can add a surprising warmth that pairs well with the chocolate.

Step-by-Step: How I Make Bear Paws: Salted Cashew Caramel Treats Dipped in Dark Chocolate Recipe

Step 1: Gently Melt the Caramel

Start by placing the Kraft caramel candies in a pot over medium-low heat. Add the heavy whipping cream, vanilla extract, and a pinch of salt. Stir slowly and patiently—rushing it can cause the caramel to seize or burn. When it’s smooth and glossy, you’re ready for the next step. I like to use a wooden spoon here because it doesn’t conduct heat and helps me feel the texture better.

Step 2: Mix in the Chopped Cashews

Remove the pot from the heat and fold in the chopped salted cashews right away. This stops the caramel from cooking too much and keeps those nuts nice and crunchy. Make sure the cashews are evenly distributed—no rogue clumps, unless you’re into that extra nutty crunch.

Step 3: Shape and Set the Bear Paws

Dollop large tablespoons of the caramel-cashew mix onto a silicone-lined sheet tray—this helps them release easily later and prevents sticking. Give them space because they will hold their shape but shouldn’t touch. Let the caramel set until it’s firm to the touch but still slightly soft inside; around 20 to 30 minutes usually does the trick in my experience.

Step 4: Temper and Dip in Dark Chocolate

Melt your dark chocolate chips gently using a double boiler method and temper it so it cools down to around 88 to 90°F—this step gives you that beautiful shiny finish and a satisfying snap. If you don’t temper, your chocolate might bloom or get dull over time. Dip each caramel paw into the chocolate, letting the excess drip back into the bowl, then place it back onto the silicone tray.

Step 5: Add the ‘Bear Claws’ and Let Set

While the chocolate is still soft, press four whole salted cashews into the edge to create that iconic “bear claw” look. It’s both cute and functional since it adds extra nibble-worthy crunch. Let everything cool completely, either at room temp or in the fridge if you want to speed it up, then enjoy your tasty, homemade Bear Paws!

How to Serve Bear Paws: Salted Cashew Caramel Treats Dipped in Dark Chocolate Recipe

Garnishes

I usually keep it simple by adding the whole cashew “claws,” but if I want to fancy things up, a light sprinkle of flaky sea salt on top right after dipping adds that extra sparkle and kicks the flavor up a notch. Sometimes a dusting of edible gold powder makes these perfect for celebrations, adding that glam factor without changing the taste.

Side Dishes

Bear Paws go beautifully alongside a strong coffee or dark roast tea—the bitterness contrasts nicely. I’ve also served them as part of a dessert platter with fresh fruit like figs and raspberries, which refresh your palate between bites.

Creative Ways to Present

For a kiddie party, I once arranged the Bear Paws on a wooden board with mini marshmallows and caramel drizzle in the background to make it look like a forest scene with little bear footprints. For gift-giving, wrapping them individually in parchment paper tied with twine is simple but charming, and the recipient always appreciates this thoughtful touch.

Make Ahead and Storage

Storing Leftovers

I store leftover Bear Paws in an airtight container at room temperature if it’s cool, or in the fridge if it’s warm out. They stay fresh and maintain their texture for up to a week, though honestly, they rarely last that long in my kitchen!

Freezing

Freezing works well, too. I wrap each Bear Paw in parchment or wax paper before placing them in an airtight container or freezer bag. They keep beautifully for a couple of months — just thaw at room temperature before serving.

Reheating

I usually don’t reheat Bear Paws, but if I want the caramel softer, a quick 10-15 second zap in the microwave does the trick. Just be careful—overheating melts the chocolate and can get messy fast.

FAQs

Final Thoughts

This Bear Paws: Salted Cashew Caramel Treats Dipped in Dark Chocolate Recipe has truly become one of my favorite sweet creations because it delivers a gourmet, handmade feel with very little fuss. It’s the kind of treat I make to impress without stressing out, and everyone always asks for seconds. Give it a try—you’ll love sharing these little bear-inspired delights as much as enjoying them yourself!

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