Description
Easter Tumbleweed Candies are a fun and festive no-bake treat featuring crunchy potato sticks coated in a smooth blend of butterscotch chips and peanut butter, adorned with colorful Robin’s Eggs or pastel M&M’s candies. Perfect for quick holiday snacking or party treats, these candies come together in just 10 minutes without any baking required.
Ingredients
Scale
For the Candy Coating
- 1 cup butterscotch chips
- 1 cup peanut butter
For the Candy Base and Decoration
- 1 (9 oz) can potato sticks (about 6 cups)
- ½ cup Robin’s Eggs candies or pastel M&M’s
Instructions
- Melt Ingredients: In a microwave-safe bowl, melt the butterscotch chips and peanut butter together in 30-second intervals. Stir well after each interval until the mixture is smooth and fully combined, ensuring an even coating for the potato sticks.
- Coat Potato Sticks: Pour the melted butterscotch and peanut butter mixture over the potato sticks in a large mixing bowl. Stir thoroughly to evenly coat every potato stick with the melted mixture, forming the base of your tumbleweed candies.
- Shape and Decorate: Using a spoon, drop spoonfuls of the coated potato stick mixture onto a baking sheet lined with parchment or wax paper. Immediately press three Robin’s Eggs or pastel M&M’s onto the top of each tumbleweed to add a colorful, festive touch before the coating sets.
- Set and Serve: Place the shaped candies in the freezer for 15 minutes to allow them to set quickly, or refrigerate until firm. For easy serving, place each candy in a mini cupcake liner. Once set, the candies can be enjoyed immediately or stored in the fridge for later.
Notes
- Use a microwave-safe bowl and stir frequently to prevent burning when melting the butterscotch chips and peanut butter.
- Potato sticks provide a salty crunch that complements the sweet coating, but you can substitute with pretzel sticks if desired.
- Press the decorative candies onto the top quickly before the coating hardens so they stick securely.
- Store the finished candies in an airtight container in the refrigerator for up to one week.
- For a nut-free version, substitute peanut butter with sunflower seed butter and ensure peanut-free butterscotch chips.
