Blarney Stone Bars
Total TimePrep: 15 min. Bake: 20 min. + cooling
Makesabout 3-1/2 dozen
- 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
- 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 toffee bits and pecans.
- Spread into a greased 9-in. square baking pan. Bake at 350° until a toothpick inserted in center comes out clean, 20-24 minutes. Cool on a wire rack. Add food coloring to frosting; spread over bars. Cut into diamond shapes.
Nutrition Facts1 each: 102 calories, 5g fat (2g saturated fat), 17mg cholesterol, 80mg sodium, 13g carbohydrate (10g sugars, 0 fiber), 1g protein.
Mar 10, 2013
it was good
Mar 22, 2012
These bars were really good. Not by themselves, but with the frosty made them really good.
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.
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.
Mar 7, 2010
These were easy and great tasting.
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?
Mar 13, 2009
This was a very good recipe. Not overly sweet but lots of texture and flavor.