Blarney Stone Bars
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 large eggs, room temperature
- 1 tablespoon 2% 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
Reviews
it was good
These bars were really good. Not by themselves, but with the frosty made them really good.
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.
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.
These were easy and great tasting.
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?
This was a very good recipe. Not overly sweet but lots of texture and flavor.