Description
These adorable Easter Tumbleweed Candies are a fun and festive no-bake treat that’s perfect for the holiday. Crunchy potato sticks are coated in a sweet and salty butterscotch-peanut butter mixture and decorated with colorful candies, resembling miniature tumbleweeds. They’re easy to make and a delightful addition to your Easter celebrations.
Ingredients
Units
Scale
- 1 cup butterscotch chips
- 1 cup peanut butter
- 1 (9 oz) can potato sticks, about 6 cups
- 1/2 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, stirring after each burst, until smooth.
- Coat Potato Sticks: Pour the melted mixture over the potato sticks in a large bowl and stir until all the potato sticks are evenly coated.
- Shape and Decorate: Drop spoonfuls of the mixture onto a baking sheet lined with parchment paper or wax paper. Immediately press 3 candies onto the top of each tumbleweed before the mixture sets.
- Set and Serve: Place the tumbleweeds in the freezer for 15 minutes to set quickly, or store them in the refrigerator until ready to serve. For individual portions, place each tumbleweed in a mini cupcake liner.
Notes
- You can use any type of candy-coated chocolate candies for decoration.
- If you don’t have potato sticks, you can substitute with pretzel sticks or another crunchy snack.
- These tumbleweeds can be made ahead of time and stored in an airtight container in the refrigerator for up to a week.
Nutrition
- Serving Size: 1 candy
- Calories: 80kcal
- Sugar: 5g
- Sodium: 40mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 2g
