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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
Nutritional Facts 1 serving (1 each) equals 496 calories, 21 g fat (4 g saturated fat), 43 mg cholesterol, 298 mg sodium, 68 g carbohydrate, 3 g fiber, 12 g protein.
Originally published as Blarney Stones in Taste of Home February/March 2002, p33
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Reviewed on Sep. 18, 2011 by joycejjk
My family just loves these, my mother in law called them blarney stones. I would definitely make again!
Reviewed on Sep. 15, 2011 by sweet1pie
I made these for a family gathering and they were devoured! I had to give the recipe out to several people!
Reviewed on Mar. 06, 2010 by annieb0313
I tried to give these 5 stars, but the program only registed 4. If you like salted nut rolls (the candy bar), you will love these. I found this recipe (called Blarney Stones then) in 2002 and have made them every year since.They are a little putsy to make (The prep time listed on the recipe is highly misleading. Plan on that 30 min PLUS the frosting and rolling time. I would say at least 60 min all tolled - and that is probably very optomistic.) They are worth it for St. Pat's Day, though. They are the most anxiously awaited treat at our annual bash and the first to go! I agree on the frosting comment. I actually added 1/2 cup of softened butter to the existing recipe and that worked great. Three tips - first, for the nuts, I use the Fisher Nut Topping from the ice cream section of the grocery store. They are quick, easy and delicious. Secondly, be sure you cut the cake into small squares (1-1 1/2 in tops!). These things get huge once frosted and rolled and they are rich. Finally, they are SO much easier to ice when they are frozen. I skipped this stage once to try to save some time - BAD idea! They were a mess to work with.
If you like salted nut rolls (the candy bar), you will love these. They are a little putsy to make (The prep time listed on the recipe is highly misleading. Plan on that 30 min PLUS the frosting and rolling time. I would say at least 60 min all tolled - and that is probably optomistic.) They are worth it for St. Pat's Day. They are the most anxiously awaited treat at our annual bash and the first to go!
Reviewed on Mar. 01, 2010 by jessbo58
I used to make these every year for St. Patrick's Day. When my 2nd child was born, I stopped. However, this year I will resume the tradition! These are a hit with everyone who tries them. They are a little labor intensive, but well worth it.
Reviewed on Nov. 29, 2009 by FriedaG
I seem to remember that these were once called Blarney Stones. I made these for for several years and then they slipped from my repertoire. I will resume making them now that I've found the recipe again!
Reviewed on Mar. 15, 2009 by BasketCase61
Loved this except for the frosting! Ended up mixing some butter with a little powdered sugar & adding it in to thicken & improve the taste. Next time I'll start with about 1/2 C. butter & use less milk. Cake was excellent though & with the changes in the frosting, they got rave reviews!
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