Description
Easter Tumbleweed Candies are a delightful no-bake treat combining the crunch of potato sticks with the creamy sweetness of melted butterscotch chips and peanut butter. Perfectly topped with pastel Robin’s Eggs or M&M’s, these candies bring a festive touch to your Easter celebrations with minimal preparation required.
Ingredients
Scale
Base Ingredients
- 1 cup butterscotch chips
- 1 cup peanut butter
- 1 (9 oz) can potato sticks, about 6 cups
Topping
- 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 using 30-second intervals. Stir well after each interval until the mixture is completely smooth.
- Coat the Potato Sticks: Pour the melted mixture over the potato sticks placed in a large bowl. Stir thoroughly to ensure every potato stick is evenly coated with the butterscotch and peanut butter mixture.
- Form the Tumbleweeds: Using a spoon, drop spoonfuls of the coated potato stick mixture onto a baking sheet lined with parchment or wax paper. Quickly press three Robin’s Eggs or pastel M&M’s onto the top of each mound before the mixture sets.
- Set the Candies: Place the assembled tumbleweeds in the freezer for 15 minutes to allow them to set quickly. Alternatively, refrigerate them until ready to serve. For a neat presentation, place each tumbleweed into a mini cupcake liner.
Notes
- Use peanut butter that is smooth for easier melting and mixing.
- Microwave times may vary; melt in short intervals to prevent burning.
- Store the candies in an airtight container in the refrigerator to maintain freshness.
- These candies are quick to prepare and don’t require baking.
- Potato sticks provide a unique crunchy texture contrasting the creamy coating.
