Description
Delightful and festive Easter Tumbleweed Candies that combine the rich sweetness of butterscotch and peanut butter with the crunchy texture of potato sticks, topped with colorful Robin’s Eggs or pastel M&M’s for a perfect seasonal treat. These no-bake candies are quick to prepare and ideal for Easter celebrations or anytime you want an easy, fun 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, combine the butterscotch chips and peanut butter. Heat the mixture in 30-second intervals, stirring well after each, until the mixture is smooth and well combined.
- Coat Potato Sticks: Pour the melted butterscotch and peanut butter mixture over the potato sticks in a large mixing bowl. Stir thoroughly until every potato stick is evenly coated with the mixture.
- Shape and Decorate: Drop spoonfuls of the coated potato stick mixture onto a baking sheet lined with parchment or wax paper. Before the mixture sets, gently press 3 Robin’s Eggs or pastel M&M candies onto the top of each tumbleweed to decorate.
- Set and Serve: Place the baking sheet in the freezer for about 15 minutes to allow the candies to set quickly. Alternatively, refrigerate them until ready to serve. For ease of serving, consider placing each candy in a mini cupcake liner.
Notes
- Use creamy peanut butter for easier melting and mixing.
- If you do not have a microwave, melt the butterscotch chips and peanut butter over a double boiler on the stovetop.
- For a nut-free option, substitute peanut butter with a seed butter like sunflower seed butter.
- Store these candies in an airtight container in the refrigerator or freezer to keep them fresh and crisp.
- Be sure to press the candies onto the tumbleweeds before they set to ensure they stick well.
