Blarney Stone Bars

Name: Blarney Stone Bars
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: about 3-1/2 dozen.
Ingredients: 1/2 cup butter, softened; 3/4 cup packed brown sugar; 2 Nellie’s Free Range 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

A lip-smacking layer of tinted frosting is the crowning touch to these butterscotch bars laden with crunchy pecans.

Ingredients

1/2 cup butter, softened
3/4 cup packed brown sugar
2 Nellie’s Free Range 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.

Nutrition Facts

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

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

Reviews

My Review

Click stars to rate

Average Rating:

ohio1

Mar 10, 2013

it was good
pistshdlite

Mar 22, 2012

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

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.
cynthiaelliott

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.
redteetop

Mar 7, 2010

These were easy and great tasting.
psygrad95

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?
nvthiele

Mar 13, 2009

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