Blarney Stone Bars Recipes

BLARNEY STONE BARS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, milk and vanilla. Combine flour, oats, baking powder and salt; gradually add to creamed mixture. Fold in toffee bits and pecans. , Spread into a greased 9-in. square baking pan. Bake at 350° until a toothpick inserted in center comes out clean, 20-24 minutes. Cool on a wire rack. Add food coloring to frosting; spread over bars. Cut into diamond shapes.

BLARNEY STONE BARS

Steps:

• 1. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, milk and vanilla. Combine flour, oats, baking powder and salt; gradually add to creamed mixture. Fold in the toffee bits and pecans.
• 2. Grease and flour a 9-in. square baking pan. Bake at 350° for 20-24 minutes or until a toothpick comes out clean. Cool on a wire rack.
• 3. Add food coloring to frosting; spread over the bars. Cut into squares. Enjoy! All dressed in green and ready to party!!!
• 4. March 17th, 2015 --- Made a batch of these for women's bible study and decided to put a homemade frosting on them. Much better than store bought. I'll post link below.
• 5. Recipe link for homemade chocolate frosting. Kathy Van Houten's recipe for https://www.justapinch.com/recipes/dessert/cake/chocolate-frosting-3.html#page1:comment1820791

BLARNEY STONES

Steps:

• Preheat oven to 375°F.
• Sift flour, sugar, baking powder, and salt together in a bowl.
• Place 2 eggs in a 1-cup measuring cup and fill to top with milk (about 1/2 c, varies based on eggs).
• Mix for 5 minutes with dry ingredients - I do this by hand the way she always did, so I'm not sure whether or not using a mixer would be good.
• Spread evenly in a greased 9 x 13" pan for 12-15 minutes, and bake until cookies are puffy, golden brown, and cooked through.
• Meanwhile, prepare a powdered sugar icing by combining 1 c powdered sugar with a small quantity of milk (start with just a tablespoon or so). Mix well. Add milk as needed to reach your desired consistency (a bit like a glaze).
• Finely crush the peanuts.
• When cookies are done, let cool for a few minutes before cutting into squares. Coat in icing, then roll in nuts. Let dry on wax paper.

BLARNEY STONES

Steps:

• Preheat the oven to 350F. Line a 13x9" baking pan with parchment paper and lightly spray with nonstick spray.
• In a medium mixing bowl, whisk together flour, baking powder, and salt.
• In a separate large mixing bowl, use an electric mixer to beat together the eggs, sugar, and vanilla extract until fluffy.
• Add the flour mixture to the egg mixture, mixing just to combine. Add the milk and melted butter, mixing to incorporate.
• Pour the batter into the prepared pan. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow cake to cool completely.
• Once the cake is cooled, lift from the pan and cut into squares of your desired size. Place squares onto a cooling rack.
• Prepare frosting by whisking together confectioner's sugar, 2/3 cup milk, vanilla, and salt until smooth. It should be a pourable consistency. If not, add the extra tablespoon of milk to thin its consistency.
• Pour the frosting over the cake squares, covering each exposed side with frosting.
• Place the chopped peanuts in a shallow dish. Before the frosting on the cake squares sets completely, roll the squares in the chopped peanuts, coating well.
• Allow the squares to set completely on the cooling rack before serving.