If you’re ready for the brightest, cheeriest treat of spring, you have to try this Easter Tumbleweed Candies Recipe. Picture crispy chow mein noodles tangled with gooey marshmallows, all cloaked in creamy white chocolate and jeweled with a pop of pastel candy eggs. These no-bake candies come together in minutes and, truly, there’s nothing that says festive like a platter of these sweet, crunchy nests. Whether you’re making them with little ones or just want an adorable (and irresistible) snack for your Easter spread, this recipe brings both joy and convenience to your kitchen.

Easter Tumbleweed Candies Recipe - Recipe Image

Ingredients You’ll Need

Ingredients:
- 2 cups white chocolate chips
- 1 tablespoon vegetable shortening (optional, for smoother melting)
- 2 cups crispy chow mein noodles
- 1 cup mini marshmallows
- 1/2 cup pastel-colored candy-coated chocolate eggs (like mini Cadbury eggs or M&M’s)
- Optional: pastel sprinkles or shredded coconut for garnish

How to Make Easter Tumbleweed Candies Recipe

Step 1: Prepare Your Workspace

Start by lining a baking sheet with parchment or wax paper. This small step guarantees that your candies will pop right off the tray later, keeping those adorable nests perfectly intact. It also minimizes mess—because when there’s chocolate involved, that’s always a win!

Step 2: Melt the White Chocolate

Combine your white chocolate chips and, if you’re going for ultra-smoothness, a tablespoon of vegetable shortening in a microwave-safe bowl. Microwave in 30-second bursts, stirring in between, until everything is smooth and melted. Patience is key—short intervals prevent overheating and keep the chocolate from seizing up.

Step 3: Mix the Noodles and Marshmallows

In a large bowl, toss together the crispy chow mein noodles and mini marshmallows. This is a great task for kids or anyone who likes hands-on fun. Make sure everything is well mixed so you’ll get that perfect combo in every single bite.

Step 4: Coat and Combine

Pour the melted white chocolate over your noodle-marshmallow mix. Gently fold everything together with a spatula until each twirl and puff is perfectly coated. Work steadily, but not too slowly—the chocolate will start to set as it cools!

Step 5: Form and Decorate Your Candies

Scoop heaping tablespoons of the mixture onto your prepared baking sheet, shaping each into a little “nest” or tumbleweed. While the chocolate is still soft, press 2–3 pastel candy eggs into the center of each treat. This is where you can sprinkle on extra decorations like pastel sprinkles or shredded coconut for an extra special touch.

Step 6: Let Set and Enjoy

Allow your candies to set at room temperature for 30–45 minutes, or speed things up by popping the tray into the fridge. Once set, they’re ready to enjoy—crunchy, sweet, and absolutely celebration-worthy!

How to Serve Easter Tumbleweed Candies Recipe

Garnishes

A little garnish goes a long way here! Dust your finished candies with extra pastel sprinkles, a pinch of shredded coconut, or even a drizzle of colored chocolate. These finishing touches add color, texture, and that just-right pop of festivity to your dessert table.

Side Dishes

Serve alongside a platter of fresh fruit, a bowl of bright jelly beans, or classic Easter cookies to create a colorful and crowd-pleasing sweets spread. The whimsical shapes of the Easter Tumbleweed Candies Recipe play beautifully with any spring-themed dessert assortment.

Creative Ways to Present

Pile your tumbleweeds in a charming wicker basket lined with tissue paper, or arrange them atop faux grass in an egg carton to create individual servings. Want to up the “nest” factor? Tuck in a few candy chicks or bunnies for a playful touch that’s perfect for a party or as edible gifts.

Make Ahead and Storage

Storing Leftovers

The best part about the Easter Tumbleweed Candies Recipe is that it holds up beautifully when prepped ahead. Simply place any leftovers (if there are any!) in an airtight container at room temperature, and they’ll stay fresh and crisp for up to a week. Keep them away from direct sunlight or heat to prevent the chocolate from melting.

Freezing

Need to make your candies even further in advance? You absolutely can freeze them. Arrange the candies in a single layer on a tray, freeze until firm, then transfer to a freezer bag or container. Freeze for up to a month. Thaw at room temperature before serving—the texture will hold up well!

Reheating

No need to reheat these candies, as they’re meant to be enjoyed straight from the container. If your kitchen is chilly and they seem a tad hard, just let them sit at room temperature for a few minutes to soften the chocolate slightly.

FAQs

Can I use milk chocolate or butterscotch chips instead?

Definitely! The Easter Tumbleweed Candies Recipe is super adaptable. Swap in milk chocolate or butterscotch chips for a fun flavor twist, or even try a mix to create a marbled effect.

What can I substitute for chow mein noodles?

If you can’t find crispy chow mein noodles, pretzel sticks broken into small pieces make a great alternative. They’ll add a similar crunch and slightly salty flavor.

Are these candies gluten-free?

The candy eggs and chow mein noodles often contain gluten, so check your ingredient labels. You can use gluten-free chow mein noodles to make an allergy-friendly version.

Can kids help make this recipe?

Absolutely! The Easter Tumbleweed Candies Recipe is ideal for little helpers. Kids can mix, scoop, and decorate the candies—they’ll love personalizing each nest with their favorite toppings.

How far in advance can I make these candies?

Make your Easter Tumbleweed Candies up to a week in advance and store them in an airtight container. They’ll stay crunchy and fresh, making them a stress-free treat for your holiday table.

Final Thoughts

I am so excited for you to experience just how easy, joyful, and irresistible the Easter Tumbleweed Candies Recipe can be. Whether you’re sharing with friends, prepping a family treat, or just looking for a burst of pastel cheer, these candies bring springtime magic to any occasion. Try them this season and watch smiles bloom around your table!

Easter Tumbleweed Candies Recipe

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4.8 from 27 reviews

Author: admin
Total Time: 15 minutes (plus setting time)
Yield: 18 candies 1x
Diet: Vegetarian

Print Recipe

Description

These Easter Tumbleweed Candies are a delightful no-bake treat that combines the crunch of chow mein noodles with the sweetness of white chocolate and marshmallows, topped with colorful candy-coated eggs. Fun to make and even more fun to eat, these whimsical candies are perfect for celebrating the spring season.

Ingredients

Scale

Ingredients:

2 cups white chocolate chips
1 tablespoon vegetable shortening (optional, for smoother melting)
2 cups crispy chow mein noodles
1 cup mini marshmallows
1/2 cup pastel-colored candy-coated chocolate eggs (like mini Cadbury eggs or M&M’s)
Optional: pastel sprinkles or shredded coconut for garnish

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Instructions

Line a baking sheet: Line a baking sheet with parchment or wax paper.
Melt white chocolate: In a microwave-safe bowl, melt the white chocolate chips with the shortening (if using) in 30-second intervals, stirring between each until fully melted and smooth.
Combine ingredients: In a large bowl, combine chow mein noodles and mini marshmallows. Pour the melted white chocolate over the mixture and gently fold to coat everything evenly.
Form candies: Working quickly, scoop heaping tablespoons of the mixture onto the prepared baking sheet, forming little nests or “tumbleweeds.” Press 2–3 candy-coated eggs into the center of each cluster while the chocolate is still soft.
Add garnish: Add pastel sprinkles or shredded coconut on top if desired.
Set candies: Allow candies to set at room temperature for about 30–45 minutes, or refrigerate for faster setting.

Notes

These no-bake treats are perfect for kids to help make.
You can swap white chocolate for butterscotch or milk chocolate chips for variation.
Store in an airtight container at room temperature for up to 1 week.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Cook
Cuisine: American