POLAR BEAR PAWS CANDIES

POLAR BEAR PAWS CANDIES 1 (11 ounce) bag Kraft Caramel Bits 3 tablespoons heavy whipping cream 1 tablespoon unsalted butter 1 cup roasted cashew halves 1 bag (12 ounces) vanilla baking chips (or white chocolate melting wafers) Line a large cookie sheet with parchment paper. Set aside. Place caramels, cream, and butter in a microwave safe bowl; microwave in 30 second increments, stirring, and repeating until smooth. Mix in the cashews 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 refrigerator for 30-45 minutes until set. Place white chocolate in a bowl and melt in the microwave on low in 30 second increments and stir until melted and smooth. Dip caramel cluster in the chocolate and use a fork to remove it. Holding it over the bowl, tap the fork on the edge to let any excess chocolate drip back down. Place clusters back on the parchment lined pan and repeat with remaining clusters. Put the pan back in the fridge for 30-60 minutes until chocolate is set. Remove and enjoy or package up for a gift! NOTES The caramel softens to room temperature pretty easily, so I recommend taking only a few out of the refrigerator at a time when dipping them in the chocolate, otherwise they can get gooey and not hold their shape.