CHOCOLATE-DIPPED BEAR PAWS
To bake these cookies in one batch, you will need two madeleine pans. You can also bake them in two batches, cooling and buttering the pan between uses. Dipped cookies can be stored in the refrigerator up to three days; undipped cookies can be stored at room temperature up to one week.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h45m
Yield Makes 2 dozen
Number Of Ingredients 8
Steps:
- In a medium bowl, beat butter with sugar on medium-high speed until light and fluffy, about 2 minutes. Add flour, spices, salt, and almonds and beat well on low speed until dough starts to come together, about 1 minute. Cover bowl with plastic wrap and refrigerate until firm, about 1 hour.
- Preheat oven to 350 degrees. Brush 2 madeleine pans with softened butter. Press 2 packed tablespoons of dough into each mold (dough should be level with top of mold).
- Bake until edges are brown, about 20 minutes. Let cool 10 minutes in pans on a wire rack. Turn pans upside down over rack and tap to release cookies from mold. Let cool completely on rack.
- Melt chocolate in a metal bowl set over (not in) a pan of simmering water, or in a double boiler. Dip each cookie on the diagonal into chocolate, then place on a parchment-lined baking sheet. Refrigerate until chocolate is set, about 30 minutes.
CHOCOLATE BEAR PAWS
Steps:
- Melt the butter and chocolate in a small heavy saucepan on the stovetop over low heat, stirring continually. Set the melted chocolate aside to cool slightly. Whisk together the flour, baking powder, and salt in a medium-size mixing bowl. Set the mixture aside for now. In a large mixing bowl, beat the sugar and eggs together with an electric mixer at high speed until light and airy, about 3 or so minutes. Blend in the vanilla extract and semi-cooled chocolate. Stir the flour mixture into the chocolate mixture one half at a time. When the dough is evenly mixed (it will be fairly soft), cover the bowl with plastic and set it in the refrigerator for 3 to 4 hours. Heat the oven to 350 degrees F. For the first cookie, roll a 1-inch ball of dough for the front of the bear paw and a half-inch ball for the heel. Gently press the two balls together and set them atop the parchment paper-topped baking sheet. Flatten the dough a bit with your thumb. For claws, insert five slivered almonds partway into the dough at the front of the paw. Continue making cookies in this manner, spacing them apart on the baking sheet. Bake the cookies for 8 to 10 minutes and then transfer them to a rack to cool before serving.
NUTTY CHOCOLATE BEAR PAWS
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?
Provided by My Food and Family
Categories Recipes
Time 50m
Yield 8 servings, 2 candies each
Number Of Ingredients 4
Steps:
- 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.
Nutrition Facts : Calories 260, Fat 18 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 0 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 7 g
SEE'S POLAR BEAR PAWS RECIPE
Delicious caramel and peanuts coated with a vanilla chocolate coating.
Provided by Momma Cyd
Categories Dessert
Time 50m
Number Of Ingredients 7
Steps:
- Line a cookie sheet with parchment paper and set aside.
- Mix sugar, corn syrup, butter, and 1 cup whipping cream in a 4 quart pan and bring to a boil over medium heat. Stir constantly.
- Once it comes to a boil, heat the other cup of whipping cream in the microwave for 1 minute until hot. Gradually add the cream to the ingredients cooking in the pan, stirring constantly. (add it slowly so the caramel mixture never stops boiling)
- Continue stirring and it will begin to thicken and darken in color. Cook until it reaches about 242 degrees (soft ball stage). You can do the cold water test by spooning a little of the caramel into cold water, let it sit for a few seconds and then pull it out and if it can hold the shape of a ball then it's done. If not, keep cooking and repeat the test. (This cooking process to get it to the right temperature could take up to 20 - 25 minutes. Just keep stirring over the medium heat).
- When it reaches the soft ball stage or 242 degrees, remove from heat and stir in vanilla. Then fold in the peanuts. Pour into a bowl to cool for about 30 minutes, stirring every few minutes to cool quicker.
- Spoon onto parchment paper in tablespoon size mounds. Place in the fridge for about 30 minutes until set.
- Melt vanilla candy coating in the microwave on low for 30 second increments. Stir until melted and smooth. Dip the caramel cluster into the white chocolate with a fork allowing the excess chocolate to drip off. (I use a plastic fork with the middle tines broken out.This works great for letting the excess chocolate to drip back into the bowl) Place back onto the parchment lined pan to set up. They can be refrigerated to set up faster.
Nutrition Facts : Calories 214 kcal, Carbohydrate 24 g, Protein 1 g, Fat 13 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 25 mg, Sodium 49 mg, Fiber 1 g, Sugar 23 g, ServingSize 1 serving
More about "chocolate bear paws recipes"
THE BEST EVER POLAR BEAR PAWS (SEE’S CANDY COPYCAT)
From thedomesticrebel.com
5/5 (5)Category Candy, Dessert, No-Bake TreatsCuisine American, DessertTotal Time 30 mins
- In a medium microwaveable bowl, combine the caramel bits (or squares if using), the heavy whipping cream, and the butter. Microwave for about 90 seconds, stopping to stir the mixture every 30 seconds. The first two times you stir the mixture, it will be kind of hard to stir, but you just want the mixture to move around some so it doesn't burn. Mixture will be smooth, glossy and melted around the 90 second mark. Stir in the vanilla, and then pour in the peanuts and let set for 5-10 minutes to thicken.
- Line a large baking sheet with parchment paper. Drop heaping Tablespoonful mounds of the caramel peanut mixture scattered about on the baking sheet, keeping them somewhat spaced out so they don't all seep together. Once the little caramel nut puddles are made, freeze the baking sheet until the caramel mounds are solid, about 5-10 minutes. They should easily peel away from the parchment when solid enough to handle.
- Prepare the vanilla CandiQuik according to package directions or until smooth and melted. Dunk each caramel nut mound into the white candy coating, using a fork to coat all sides. Return the coated polar bear paw to the baking sheet and repeat with remaining paws. Wait until chocolate hardens (should be quick on contact with the cold mixture) before serving.
BEAR CLAW CANDY WITH CHOCOLATE, CARAMEL & CASHEWS
From cookingwithcarlee.com
Reviews 7Calories 260 per servingCategory Candy & Fudge
- In a medium saucepan, slowly melt together butter, cream and caramel over low heat. Stir it frequently until it can be stirred smooth.
- Remove from heat and stir in chopped cashews. Allow to cool for 5-10 minutes or until slightly thickened.
- Scoop a Tablespoon or medium cookie scoop worth of caramel mixture onto the wax or parchment paper lined cookie sheet. Continue scooping bits of caramel onto the sheets, leaving room in between until the caramel mixture is all used.
CHOCOLATE COVERED BEAR PAWS - THE IDEA ROOM
From theidearoom.net
Servings 12Calories 100 per servingEstimated Reading Time 5 mins
- Melt caramels with butter and cream in the microwave in 30 second increments, stirring, and repeating until smooth.
- Mix in the peanuts and then let it sit in the bowl to cool for about 15 minutes, stirring every few minutes.
- Spoon onto the parchment in tablespoon size mounds. Place in the fridge for 30-60 minutes until set.
BEAR PAW COOKIES | KITCHEN FUN WITH MY 3 SONS
From kitchenfunwithmy3sons.com
COPYCAT RECIPE FOR POLAR BEAR PAWS CANDY - PEAR TREE …
From peartreekitchen.com
POLAR BEAR PAWS {SEE’S CANDIES COPYCAT} - GARNISH
From garnishandglaze.com
SEE'S COPYCAT POLAR BEAR PAWS RECIPE - BELLY FULL
From bellyfull.net
CHOCOLATE MOLASSES BEAR PAW COOKIES - LITTLE SWEET …
From littlesweetbaker.com
CARAMEL BEAR PAW COOKIES - FUN COOKIE RECIPES
From funcookierecipes.com
POLAR BEAR PAWS – LIKE MOTHER, LIKE DAUGHTER
From lmld.org
CHOCOLATE WALNUT BEAR PAW COOKIES - EVERYDAY SHORTCUTS
From everydayshortcuts.com
POLAR BEAR CLAWS RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
RECIPE: BEAR PAWS | DUNCAN HINES CANADA®
From duncanhines.ca
RECIPE: MINI PUFF PASTRY BEAR CLAWS WITH CHOCOLATE FILLING
From thekitchn.com
PEANUT BUTTER PAW PRINT COOKIES - COOKING WITH CARLEE
From cookingwithcarlee.com
BEAR PAWS - LORD BYRON'S KITCHEN
From lordbyronskitchen.com
CHOCOLATE BEAR PAWS | DISNEY NEWS
From news.disney.com
EASY POLAR BEAR PAW PRINT COOKIES: CUTE WINTER COOKIES
From bakeitwithlove.com
POLAR BEAR PAWS CANDY (SEE’S CANDY COPYCAT!) - GONNA WANT …
From gonnawantseconds.com
You'll also love