Easter Tumbleweed Candies Recipe
Easter Tumbleweed Candies are a fun and festive treat combining crunchy potato sticks coated in a smooth butterscotch and peanut butter mix, decorated with colorful candy-coated chocolates. These no-bake candies come together quickly, making them perfect for holiday celebrations or an easy sweet snack.
- Author: Mary
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Main Ingredients
- 1 cup butterscotch chips
- 1 cup peanut butter
- 1 (9 oz) can potato sticks (about 6 cups)
- ½ cup Robin’s Eggs candies or pastel M&M’s
- Melt butterscotch and peanut butter: In a microwave-safe bowl, melt the butterscotch chips and peanut butter together in 30-second intervals, stirring well after each interval until the mixture is smooth and fully combined.
- Coat potato sticks: Pour the melted butterscotch and peanut butter mixture over the potato sticks in a large bowl. Stir thoroughly until all potato sticks are evenly coated with the mixture.
- Form tumbleweeds: Drop spoonfuls of the coated potato stick mixture onto a baking sheet lined with parchment or wax paper. Immediately press 3 candy-coated chocolates onto the top of each mound for decoration before the mixture starts to set.
- Set candies: Place the baking sheet in the freezer for 15 minutes to quickly harden the tumbleweed candies. Alternatively, refrigerate until firm. For serving, place each candy in a mini cupcake liner for individual portions.
Notes
- You can substitute with any candy-coated chocolate candies if Robin’s Eggs or pastel M&M’s are unavailable.
- If potato sticks are not accessible, pretzel sticks or another crunchy snack can be used as an alternative.
- These candies can be prepared ahead of time and stored in an airtight container in the refrigerator for up to one week, maintaining freshness and texture.
Keywords: Easter candy, no-bake dessert, butterscotch peanut butter candy, potato stick snack, holiday treat