Blarney Stone Bars Food

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:

• Combine flour, baking powder and salt; set aside.
• In a mixing bowl, whip cream until soft peaks form; gradually fold in sugar.
• Combine water and extract; add alternately with flour mixture to cream mixture, gently folding ingredients together each after addition and just until combined.
• Fold in egg whites.
• Spread into a greased and waxed paper lined 13x 9 inch baking dish.
• Bake at 350 degrees for 25-30 minutes until cake tests done and is very lightly browned.
• Cool on rack for 10 mins, then remove from pan and cool completely.
• With fork, break cake into 1-1/4" pieces; set aside.
• For ICING, mix sugar, cream, salt and sherry until smooth. If icing is too thin, add additional sugar, if it's too thick stir in more cream.
• To Frost.
• Spear each cake cube with a fork, hold over bowl of icing and spoon icing over cake, coating all sides. Excess icing will drip back into bowl.
• Dip frosted cubes into chopped peanuts. Place on a wire rack to set.

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