Description
Delightfully festive Polar Bear Cookies made by decorating double stuffed sandwich cookies dipped in white candy melts and adorned with colorful candy-coated chocolates for ears and noses. Perfect for a fun, creative treat that’s both visually appealing and delicious.
Ingredients
Scale
Cookies and Candy
- 12 double stuffed sandwich cookies
- 36 different coloured candy coated chocolates
- 12 oz. bag white candy melts
- 1 tube black icing
Instructions
- Prepare workspace: Lay out a sheet of parchment or wax paper to place the decorated cookies on once dipped to allow them to dry properly without sticking.
- Sort candy coated chocolates: Choose lighter coloured candy coated chocolates to represent the ears and select bright colours like blue, brown, red, and purple for the noses to give each polar bear a unique, playful look.
- Select white candy melts for muzzle: Pick 12 attractive white candy melts to use as the muzzle on each cookie and set them aside. Melt the remaining candy melts according to package instructions until smooth and ready for dipping.
- Attach ears and dip cookies: Slide the chosen ears (lighter coloured candy coated chocolates) into the filling of each sandwich cookie. Dip the cookie into the melted white candy melts to coat it completely. Use a fork to lift the cookie out and gently tap the side of the bowl to remove excess candy coating.
- Place cookies on parchment: Lay each dipped cookie carefully on the parchment paper to prevent sticking and allow the coating to set slightly.
- Attach muzzle and nose: Press the reserved white candy melt onto the middle of the dipped cookie to form the muzzle, gently shaping the coating around the edges. Spread a small amount of the white candy melts on the nose candy coating and place it slightly higher on the muzzle to form the nose.
- Add eyes: Once the candy coating has fully dried, use black icing to dot on small eyes for the polar bear’s face.
- Dry and store: Let the decorated cookies dry completely before storing them in a sealed container to maintain freshness and prevent smudging.
Notes
- Use parchment paper to avoid sticking and make cleanup easier.
- Apply the black icing only after the candy coating has dried to prevent smudging.
- Be gentle when pressing the muzzle and nose candies to maintain the shape of the cookies.
- Allow plenty of drying time for the best results—this will ensure candy melts harden properly and maintain the decorative details.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 20g
- Sodium: 110mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 0mg
