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Easter Tumbleweed Candies Recipe

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  • Author: Stacy Corbo
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 4 dozen candies 1x
  • Category: Desserts
  • Method: No-Cook

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