Sticky Paws Williams Sonoma Copycat

Sticky Paws is Williams Sonoma Copycat Christmas candy recipe!

They are almond caramel clusters dipped in chocolate. Make these chocolate caramel nut clusters at home for a fraction of the price at the store!

Want to save this recipe?

Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Email *

Save Recipe

This holiday season I’m all about homemade goodies.

Goodies like haystack cookies, turtle bark, and english toffee. They are all no bake recipes that don’t require you to turn on your oven, meaning they are quick and easy treats to make!

If you’re looking for a show-stopping Christmas treat to make this year, make Sticky Paws!

Sticky paws are a copycat candy recipe from Williams Sonoma. These handmade treats combine crunchy almonds with soft, buttery caramel. Each cluster is then dipped in chocolate almond bark.

Why You’ll Love It

• 4 ingredients
• save money by making it at home
• classic flavors featuring nuts, caramel and chocolate
• can be made ahead of time

Williams Sonoma Copycat Recipe

This recipe for Sticky Paws candy is a Williams Sonoma copycat. They sell a single container for $30 and a double for $60! YIKES!

My estimate of how much it costs to make about 25+ clusters at home is..

$2.30 for one bag of caramel squares
$4-5 for a bag of whole almonds (at Aldi!)
$3.75 for a package of chocolate almond bark
$2 for a whole container of heavy cream

That’s roughly $13 for homemade sticky paws! And if you make smaller cluster (with like 4-5 almonds in each) you’ll get even more!

Ingredients

• whole almonds
• caramel squares
• heavy cream
• chocolate almond bark

How To Make Sticky Paws

Small clusters. Start by placing a silicone baking mat or parchment paper on a baking sheet. Form small clusters with about 7-10 almonds in each cluster.

Melt caramel. Unwrap the caramel squares – place the caramel and heavy cream in a small pot. Stir occasionally until most of the caramel is melted, then stir constantly until the caramel is fully melted. This may take about 7 minutes.

Scoop caramel. Remove the caramel from the heat and allow it to cool for a few minutes. Then use a small cookie scoop or spoon to spoon the caramel over each cluster. Place the baking pan in the freezer while you melt the almond bark. This will help speed up the cooling process of the caramel.

Melt chocolate. In a small pot over medium low heat on the stove, melt the chocolate almond bark. Once the chocolate is melted, remove it from the heat. Remove the baking pan from the freezer.

Dip. Begin to dip the clusters in the melted chocolate.

Place one cluster in the chocolate at a time, removing it from the chocolate with a fork. Tap off the excess chocolate and place the cluster back on the lined baking sheet. Repeat until all the clusters are dipped. Allow the clusters to harden on the counter. Once the chocolate is hardened, place the clusters in a tupperware container and keep them in the fridge.

You can add a sprinkle of sea salt on top of the caramel before it cools if you like the salted caramel flavor.

This Sticky Paws Williams Sonoma Copycat recipe is incredibly easy to make and got RAVE reviews! People couldn’t believe that I made them at home!

How To Store

Store sticky paws in an airtight container on the counter for up to 2 weeks.

More Candy Recipes

• Peppermint Bark
• Tiger Butter
• Peanut Butter Balls
• Peppermint Oreo Balls

4.44 from 51 ratings

Tap stars to rate!

Sticky Paws Williams Sonoma Copycat

By: Beth

Prep Time: 1 hour hour

Total Time: 1 hour hour

Servings: 24 clusters

SaveSaved Pin Rate Print

Sticky paws are a copycat candy recipe from Williams Sonoma. These handmade treats combine crunchy almonds with soft, buttery caramel. Each cluster is then dipped in chocolate almond bark.

Ingredients

• ▢ 3 tbsp heavy cream
• ▢ 1 package caramel squares, 11 oz bag
• ▢ whole almonds
• ▢ chocolate almond bark, 4-5 large rectangular pieces

Instructions 

• In a medium pot over medium low heat on the stove, combine the heavy cream and unwrapped caramel squares. Stir occasionally until most of the caramel is melted, than stir constantly until the caramel is fully melted.
• Remove the caramel from the heat and allow it to cool while you set up the almonds.
• Line a baking sheet with parchment paper or a silicone baking mat. Form small clusters on the pan with about 7-10 almonds in each cluster.
• Use a spoon or cookie scoop to pour caramel over each cluster. Place the baking pan in the freezer while you melt the almond bark. This will help speed up the cooling process of the caramel.
• In a small pot over medium low heat on the stove, melt the chocolate almond bark. Once the chocolate is melted, remove it from the heat. Remove the baking pan from the freezer.
• Begin to dip the clusters in the melted chocolate. Place one cluster in the chocolate at a time, removing it from the chocolate with a fork. Tap off the excess chocolate and place the cluster back on the lined baking sheet. Repeat until all the clusters are dipped. Allow the clusters to harden on the counter. Once the chocolate is hardened, place the clusters in a tupperware container and keep them in the fridge.

Video

Nutrition

Calories: 18kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 8mg | Potassium: 8mg | Sugar: 2g | Vitamin A: 29IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg

Nutrition Disclosure

All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.

Like this recipe? Rate and comment below!