Description
Easter Tumbleweed Candies are a festive and fun no-bake treat, combining the rich flavors of butterscotch and peanut butter with crunchy potato sticks and colorful Robin’s Eggs or pastel M&M’s. Perfect for Easter gatherings, these candies are easy to prepare and set quickly in the freezer or refrigerator.
Ingredients
Scale
For the Candy Mixture
- 1 cup butterscotch chips
- 1 cup peanut butter
For the Base and Decoration
- 1 (9 oz) can potato sticks, about 6 cups
- ½ cup Robin’s Eggs candies or pastel M&M’s
Instructions
- Melting the Base: In a microwave-safe bowl, melt the butterscotch chips and peanut butter together in 30-second intervals, stirring thoroughly after each burst until the mixture is smooth and fully combined.
- Coating the Potato Sticks: Pour the melted butterscotch and peanut butter mixture over the potato sticks in a large bowl. Stir gently but thoroughly until all the potato sticks are evenly coated with the melted mixture.
- Forming the Candies: Drop spoonfuls of the coated potato stick mixture onto a baking sheet lined with parchment paper or wax paper. Immediately place three Robin’s Eggs candies or pastel M&M’s on top of each tumbleweed to decorate before the mixture starts to set.
- Setting the Candies: Place the baking sheet with the formed tumbleweeds into the freezer for 15 minutes to allow them to set quickly. Alternatively, you can refrigerate them until firm. For serving, place each tumbleweed candy in a mini cupcake liner for individual portions.
Notes
- If you prefer a softer texture, refrigerate the candies instead of freezing.
- Use pastel-colored M&M’s as a festive alternative to Robin’s Eggs.
- Handle the tumbleweeds carefully after they set, as they can be fragile.
- Store leftover candies in an airtight container in the refrigerator for up to one week.
