Blarney Stones
Taste of Home
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When I was in high school, I worked for an Irish family...and they made these yummy treats each year for St. Patrick's Day. The sweet frosting and salty peanuts are an irresistible combination. The only complaint my husband has is that I make them just once a year!
-Bridget Jones, Veyo, Utah
SERVINGS: 24
CATEGORY: Dessert
METHOD: Freezer
TIME: Prep: 30 min. + freezing Bake: 30 min. + cooling
Ingredients:
- 4 eggs
- 1-3/4 cups sugar
- 1 teaspoon vanilla extract
- 1-3/4 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup butter, melted
- FROSTING:
- 2 pounds confectioners' sugar (about 7-1/2 cups)
- 2/3 cup milk
- 2 teaspoons vanilla extract
- 1/8 teaspoon salt
- 6 cups finely chopped peanuts
Directions:
In a large mixing bowl, beat the eggs, sugar and vanilla until thick and lemon-colored, about 4 minutes. Combine the flour, baking powder and salt; add to egg mixture. Beat on low speed just until combined. Beat in milk and butter.
Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into squares. Cover and freeze overnight.
For frosting, in a small mixing bowl, beat the confectioners' sugar, milk, vanilla and salt until smooth. Frost the top and sides of frozen cake squares; roll in peanuts. Place on wire racks to set. Yield: 2 dozen.