Happy St. Patrick’s Day!
Have you ever been to the blarney stone? Have you ever enjoyed eating a blarney stone? They are, hands down, the best Irish dessert for St. Patrick’s Day!
You’ll enjoy opening wide to one of these little nuggets and you’ll enjoy puckering up and kissing the cook. Boy are they good!
It wasn’t until recently that I realized a blarney stone and a peanut bar (from sponge cake) were the same thing. It’s the perfect mixture of salty and sweet with yummy cake in the middle. You just can’t go wrong. It takes a little bit of extra time which is a 3-step process, but I guarantee you it’s well worth it. Yes, you’ll fall in love with them, too.
This recipe has been around for over 47 years in my recipe repertoire. I’m so happy to share it with you.
Blarney Stones (Peanut Bars)
Ingredients
- Cake:
- 4 eggs separated
- 1 C sugar
- 1 C flour
- 1 1/2 t baking powder
- 1/4 t salt
- 1/2 C boiling water
- 1/2 t vanilla extract
- Frosting:
- 1 C butter
- 2 1/2 C powdered sugar
- 1 t vanilla extract
- 3 C salted peanuts crushed
Instructions
- For cake: Preheat oven to 350 degrees
- Beat yolks with mixer until thick and lemon colored. Add sugar gradually, beating continuously. Add dry ingredients, sifted together, alternately with boiling water. Add vanilla and beat well.. In another bowl, beat egg white whites until stiff peaks form; fold into batter. Pour into a sheet pan and bake for approximately 20 minutes. Cool on rack. Cut into squares.
- Frosting: With mixer cream butter; add sugar and vanilla. Frost bars on all sides. Roll in crushed peanuts.
Come sit with me. Have a cup of coffee and a blarney stone while we talk about Mr. Saint Patrick, my very favorite Irishman.
Click on the following links for some other delicious Irish recipes:
Irish Colcannon
Who was St. Patrick? (And Grandma Betty’s Irish Soda Bread)
May you each have a blessed St. Patty’s Day.
