Chocolate Dipped Bear Paws Recipes

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CHOCOLATE-DIPPED BEAR PAWS



Chocolate-Dipped Bear Paws image

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

2 sticks unsalted butter, softened, plus more for pans
3/4 cup sugar
2 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon coarse salt
4 ounces toasted almonds, finely ground
6 ounces bittersweet chocolate, chopped (about 1 1/3 cups)

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.

NUTTY CHOCOLATE BEAR PAWS



Nutty Chocolate Bear Paws image

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

1 cup PLANTERS COCKTAIL Peanuts, divided
1-1/2 pkg. (4 oz. each) BAKER'S Bittersweet Chocolate (6 oz.), melted
14 KRAFT Caramels
1 tsp. water

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

BEAR'S PAW BISCUITS



Bear's Paw Biscuits image

At Christmas time, as in many Germanic and Eastern European countries, many type of Christmas biscuits or "Cukrovi" are made. This traditional Czech recipe is shaped as a bear's paw and is called "medvedi tlapicky". This version is a slightly Americanised version with the addition of a chocolate coating and the almond "claws". Traditionally the biscuits are simply covered in vanilla icing sugar. This version is the tastiest we've found so far.

Provided by robochoc

Time 1h

Yield Makes Biscuits

Number Of Ingredients 0

Steps:

  • Heat the oven to 180C / 160C fan oven / gas mark 4.
  • Thoroughly grease 3 bear paw moulds or madeleine pans with butter.
  • In a large bowl, cream together butter and sugar.
  • In a separate bowl, mix together flour, cinnamon, cloves, cocoa powder, and nuts. Add to butter-sugar mixture, mixing thoroughly.
  • Press dough into prepared pans and bake for about 20 minutes or until a toothpick inserted comes out clean and the edges are turning slightly brown.
  • Allow to cool completely.
  • Melt chocolate on a bain-marie (bowl sitting on a pan of boiling water). Hold each cookie by the "heel" and dip the top front end of the "paw" into chocolate, and then place on waxed or parchment paper.
  • Insert four almond "claws" into paw while the chocolate is still wet and let the chocolate hardened completely.
  • Store covered in an airtight container.

SEE'S POLAR BEAR PAWS RECIPE



See's Polar Bear Paws Recipe image

Delicious caramel and peanuts coated with a vanilla chocolate coating.

Provided by Momma Cyd

Categories     Dessert

Time 50m

Number Of Ingredients 7

2 cups sugar
¾ cup dark corn syrup
¾ cup butter (salted or unsalted)
2 cups whipping cream (divided)
1 teaspoon vanilla
1 cup peanuts
16 ounces vanilla candy coating

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

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