Blarney Stone Bars Recipe

4.5 7 7
Blarney Stone Bars Recipe
Blarney Stone Bars Recipe photo by Taste of Home
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Blarney Stone Bars Recipe

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4.5 7 7
Publisher Photo
A lip-smacking layer of tinted frosting is the crowning touch to these butterscotch bars laden with crunchy pecans.
MAKES:
42 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min. + cooling
MAKES:
42 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min. + cooling

Ingredients

  • 1/2 cup butter or margarine, 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 mixing bowl, cream butter and sugar. Beat in eggs, milk and vanilla. Combine flour, oats, baking powder and salt; add to the 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.
Originally published as Blarney Stone Bars in Quick Cooking March/April 1999, p37

Nutritional Facts

1 each: 102 calories, 5g fat (2g saturated fat), 17mg cholesterol, 80mg sodium, 13g carbohydrate (10g sugars, 0 fiber), 1g protein.

  • 1/2 cup butter or margarine, 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
  1. In a mixing bowl, cream butter and sugar. Beat in eggs, milk and vanilla. Combine flour, oats, baking powder and salt; add to the 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

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Reviews forBlarney Stone Bars

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ohio1 User ID: 7169039 62588
Reviewed Mar. 10, 2013

"it was good"

MY REVIEW
pistshdlite User ID: 6607605 25294
Reviewed Mar. 22, 2012

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

MY REVIEW
tdfrank User ID: 5029679 32362
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
cynthiaelliott User ID: 1867504 203017
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
redteetop User ID: 2072156 49337
Reviewed Mar. 7, 2010

"These were easy and great tasting."

MY REVIEW
psygrad95 User ID: 1413766 25292
Reviewed Mar. 2, 2010

"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?"

MY REVIEW
nvthiele User ID: 30753 49336
Reviewed Mar. 13, 2009

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

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