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Blarney Stone Bars Recipe
Blarney Stone Bars Recipe photo by Taste of Home

Blarney Stone Bars Recipe

Publisher Photo
A lip-smacking layer of tinted frosting is the crowning touch to these butterscotch bars laden with crunchy pecans.
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
MAKES:42 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
MAKES: 42 servings

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

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.

Directions

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

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.

Reviews for Blarney Stone Bars

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Mar. 10, 2013

it was good

MY REVIEW
Reviewed Mar. 22, 2012

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

MY REVIEW
Reviewed May. 25, 2010

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.

MY REVIEW
Reviewed Mar. 17, 2010

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.

MY REVIEW
Reviewed Mar. 7, 2010

These were easy and great tasting.

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