Description
These Easter Tumbleweed Candies are a delightful no-bake treat combining butterscotch, peanut butter, and crunchy potato sticks, decorated with colorful candy-coated chocolates. Perfect for a festive and quick Easter dessert or snack, they set fast in the freezer or refrigerator and can be made ahead of time.
Ingredients
Scale
Base Ingredients
- 1 cup butterscotch chips
- 1 cup peanut butter
- 1 (9 oz) can potato sticks (about 6 cups)
Decoration
- ½ cup Robin’s Eggs candies or pastel M&M’s
Instructions
- Melt Butterscotch and Peanut Butter: In a microwave-safe bowl, melt the butterscotch chips and peanut butter together using 30-second intervals, stirring after each until the mixture is smooth and fully combined.
- Mix with Potato Sticks: Pour the melted mixture over the potato sticks in a large bowl. Stir thoroughly to ensure every potato stick is evenly coated with the butterscotch-peanut butter mixture.
- Form Tumbleweed Shapes: Drop spoonfuls of the coated mixture onto a baking sheet lined with parchment or wax paper. While still soft, press 3 Robin’s Eggs or pastel M&M’s onto the top of each tumbleweed to decorate.
- Set the Candies: Place the baking sheet in the freezer for 15 minutes to quickly set the tumbleweeds. Alternatively, refrigerate them until firm. For serving, place each tumbleweed into a mini cupcake liner for individual portions.
Notes
- Any candy-coated chocolate candies can be used to decorate these tumbleweeds.
- If potato sticks are unavailable, pretzel sticks or another crunchy snack can be substituted.
- Tumbleweeds can be prepared in advance and kept in an airtight container in the refrigerator for up to one week.
Keywords: Easter candy, no-bake dessert, butterscotch peanut butter treats, potato stick candy, festive snack