Description
Easter Tumbleweed Candies are a delightful no-bake treat combining crunchy potato sticks coated in a smooth mixture of melted butterscotch chips and peanut butter, then topped with festive Robin’s Eggs candies or pastel M&M’s. These bite-sized candies are perfect for Easter celebrations or any occasion that calls for a sweet and crunchy 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
- Melt Ingredients: Place the butterscotch chips and peanut butter in a microwave-safe bowl. Heat in 30-second intervals, stirring thoroughly after each, until the mixture is smooth and fully melted.
- Coat Potato Sticks: Pour the warm melted mixture over the potato sticks in a large mixing bowl. Stir carefully to ensure each potato stick is evenly coated with the butterscotch and peanut butter mixture.
- Shape and Decorate: Using a spoon, drop spoonfuls of the coated potato stick mixture onto a baking sheet lined with parchment or wax paper. Before the mixture hardens, press three Robin’s Eggs candies or pastel M&M’s onto the top of each tumbleweed for a festive look.
- Set and Serve: Place the baking sheet in the freezer for about 15 minutes to allow the tumbleweeds to set quickly. Alternatively, refrigerate until firm. For individual servings, place each candy in a mini cupcake liner before serving.
Notes
- You can substitute peanut butter with any creamy nut or seed butter if preferred.
- For a gluten-free version, ensure the potato sticks and candies used are certified gluten-free.
- Store the candies in an airtight container in the refrigerator or freezer to keep them fresh longer.
- If you prefer a sweeter or richer flavor, adjust the amount of butterscotch chips accordingly.
