Description
These Easter Tumbleweed Candies are a festive and easy-to-make treat perfect for spring celebrations. Combining crunchy potato sticks coated in a smooth butterscotch and peanut butter mixture, then topped with colorful pastel candies, they’re a delightful no-bake snack that sets quickly in the freezer or fridge.
Ingredients
Scale
Base Ingredients
- 1 cup butterscotch chips
- 1 cup peanut butter
- 1 (9 oz) can potato sticks (about 6 cups)
Toppings
- ½ cup Robin’s Eggs candies or pastel M&M’s
Instructions
- Melt the Butterscotch and Peanut Butter: In a microwave-safe bowl, melt the butterscotch chips and peanut butter together in 30-second intervals, stirring thoroughly after each interval, until you achieve a smooth, creamy mixture.
- Coat the Potato Sticks: Pour the melted butterscotch and peanut butter mixture over the potato sticks in a large mixing bowl. Stir gently but thoroughly until all the potato sticks are evenly coated with the mixture.
- Form the Tumbleweeds: Drop spoonfuls of the coated potato stick mixture onto a baking sheet lined with parchment paper or wax paper. Immediately press 3 Robin’s Eggs candies or pastel M&M’s onto the top of each tumbleweed while the coating is still soft and before it sets.
- Chill and Set: Place the baking sheet with the tumbleweeds in the freezer for 15 minutes to allow them to set quickly. Alternatively, you can refrigerate them until firm. For serving, place each tumbleweed in a mini cupcake liner for neat individual portions.
Notes
- You can use any type of candy-coated chocolate candies for decoration, not just Robin’s Eggs or pastel M&M’s.
- If potato sticks are unavailable, substitute with pretzel sticks or another crunchy snack to maintain the texture.
- These tumbleweeds can be made ahead and stored in an airtight container in the refrigerator for up to one week, making them perfect for prepping in advance.
Keywords: Easter candy, no-bake candy, butterscotch peanut butter candy, tumbleweed treats, potato stick candy, festive snacks