Ingredients:

1 cup unsalted butter

2 cups packed brown sugar

1/2 cup light corn syrup

1/2 teaspoon salt

1 cup sweetened condensed milk

1 teaspoon vanilla extract

3-4 cups whole roasted and salted peanuts

White chocolate chips (for melting)

Dark or milk chocolate chips (for melting)

Instructions:

Line a 9×13-inch baking dish with parchment paper, leaving some overhang on the sides for easy removal.

In a large, heavy-bottomed saucepan, melt the butter over medium heat. Add the brown sugar, corn syrup, and salt. Stir continuously until the mixture comes to a boil.

Once boiling, slowly add the sweetened condensed milk while stirring continuously. Continue to stir and cook until the mixture reaches the soft-ball stage (about 235-240°F or 113-116°C on a candy thermometer).

Remove the saucepan from heat and stir in the vanilla extract. Then fold in the roasted peanuts.

Pour the caramel and nut mixture into the prepared baking dish, spreading it evenly.

Allow the caramel and nut layer to cool completely at room temperature or in the refrigerator.

Once cooled, use the parchment paper overhang to lift the caramel-nut layer from the dish. Place it on a cutting board.

Melt the white chocolate chips and dark or milk chocolate chips in separate bowls according to the package instructions.

Drizzle the melted white chocolate over the caramel-nut layer, creating a “paw” pattern. You can use a spoon or a piping bag for precision.

Then, drizzle the melted dark or milk chocolate over the white chocolate to create the paw pad pattern.

Allow the chocolate to set. You can speed up the process by placing the Polar Bear Paws in the refrigerator.

Once the chocolate is set, use a sharp knife to cut the candy into squares.