Blarney Stone Bars Recipe

Blarney Stone Bars RecipePhoto by: Taste of Home Blarney Stone Bars Recipe Rating 4

A lip-smacking layer of tinted frosting is the crowning touch to these butterscotch bars laden with crunchy pecans.

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Blarney Stone Bars Recipe
  • Prep: 15 min. Bake: 20 min. + cooling
  • Yield: 42 Servings
15 20 35

Ingredients

  • 1/2 cup butter, softened
  • 3/4 cup packed brown sugar
  • 2 eggs
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 3/4 cup quick-cooking oats
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup English toffee bits
  • 1/3 cup chopped pecans
  • 4 drops green food coloring
  • 3/4 cup vanilla frosting

Directions

  • 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.
  • Spread into a greased 9-in. square baking pan. Bake at 350° for 20-24 minutes or until a toothpick comes out clean. Cool on a wire rack. Add food coloring to frosting; spread over the bars. Cut into diamond shapes. Yield: about 3-1/2 dozen.

Nutritional Facts 1 serving (1 each) equals 102 calories, 5 g fat (2 g saturated fat), 17 mg cholesterol, 80 mg sodium, 13 g carbohydrate, trace fiber, 1 g protein.

Originally published as Blarney Stone Bars in Quick Cooking March/April 1999, p37

Taste of Home

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Reviews for Blarney Stone Bars (6)

Blarney Stone Bars Recipe

Blarney Stone Bars

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Reviewed on Mar. 22, 2012 by pistshdlite

These bars were really good. Not by themselves, but with the frosty made them really good.


Reviewed on May. 25, 2010 by tdfrank

These are so delish! I haven't made them myself, but I found the recipe for a coworker and she has made them twice now--superb! The texture and flavors combine to make a very satisfying dessert--you won't even miss the chocolate! FYI, she doubles the recipe and uses her own recipe for the icing.


Reviewed on Mar. 17, 2010 by cynthiaelliott

This recipe was very good. I used skor toffee bits instead of English toffee bits. It worked well. The cookies were moist and din't last long.


Reviewed on Mar. 07, 2010 by redteetop

These were easy and great tasting.


Reviewed on Mar. 02, 2010 by psygrad95

I actually didn't make this yet - I'm wondering how you can get 3 1/2 dozen bars out of a 9 in square pan. It there a misprint in the amount or the pan size?


Reviewed on Mar. 13, 2009 by nvthiele

This was a very good recipe. Not overly sweet but lots of texture and flavor.

 
 
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