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Blarney Stone Bars

Blarney Stone Bars
A lip-smacking layer of tinted frosting is the crowning touch to these butterscotch bars laden with crunchy pecans.
42 ServingsPrep: 15 min. Bake: 20 min. + cooling

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.
© Taste of Home 2013

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Blarney Stone Bars (continued)

Nutrition 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.
© Taste of Home 2013