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Easter Tumbleweed Candies Recipe

4.6 from 139 reviews

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.

Ingredients

Scale

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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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