Description
These Easter Tumbleweed Candies are a delightful no-bake treat combining crunchy potato sticks coated in a smooth butterscotch and peanut butter mixture, topped with colorful Robin’s Eggs or pastel M&M’s for a festive springtime dessert. Ready in just 10 minutes and perfect for Easter celebrations or any occasion that calls for a quick, 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
- Melt Ingredients: In a microwave-safe bowl, melt the butterscotch chips and peanut butter together in 30-second intervals. Stir well after each burst until the mixture is smooth and fully combined.
- Coat Potato Sticks: Pour the melted butterscotch and peanut butter mixture over the potato sticks in a large bowl. Stir thoroughly to ensure all potato sticks are evenly coated with the mixture.
- Shape and Decorate: Drop spoonfuls of the coated potato sticks mixture onto a baking sheet lined with parchment or wax paper to form tumbleweed shapes. Immediately press 3 Robin’s Eggs or pastel M&M’s candies onto the top of each tumbleweed before the mixture sets.
- Set and Serve: Place the baking sheet in the freezer for 15 minutes to allow the candies to set quickly. Alternatively, refrigerate until firm. For a neat presentation, place each tumbleweed candy into a mini cupcake liner before serving.
Notes
- You can substitute pastel M&M’s with other colorful candy-coated chocolates if desired.
- Make sure to stir the melted mixture thoroughly to avoid burning and achieve a smooth coating.
- Use parchment or wax paper to prevent sticking during setting.
- These candies are best served chilled and consumed within a few days for optimal freshness.
