Texas Tumbleweed

Sweet and salty is the name of the game and these little bites of heaven come in first place. Texas Tumbleweeds are a bite sized treat that is perfect paired with a potluck dinner, a holiday party, or a night at home with the family. This is one of those recipes that has been floating around the kitchens of Texan’s for decades, and every generation loves them. They get their name because they resemble an actual Texas tumbleweed!

• 3 cups of shoestring potatoes
• 1 cup of nuts (I used 1/2 a cup of roasted peanuts and 1/2 a cup of slivered almonds)
• 1 cup of butterscotch chips
• 4.5 ounces white almond bark (that’s 3 squares off the whole block)
• 1 cup of marshmallow
• 3 tablespoons of milk

In a medium bowl combine the shoestring potatoes and nuts. On low heat, in a medium sauce pan melt the butterscotch chips and white almond bark. Stir until combined. Add the marshmallows. Once the marshmallows combine it will turn into a dry, thick, dough-like texture. Add the milk and stir until it is back into a liquidy state. It is important to add the milk AFTER the marshmallows. Pour the butterscotch mixture over the potato and nut mixture and stir until all the potatoes and nuts are completely covered. Form it into tablespoon-sized piles and place them on a cookie sheets lined with wax paper. Put in the refrigerator to cool for 15 minutes. Enjoy!

Three reasons you should make these right now:

1) They’re named after Texas. That should be the only reason you need.

2) They’re super easy.

3) They’re super tasty.