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  Flour 2 Cup (32 tbs)
  Baking powder 1 Tablespoon
  Salt 1 Pinch
  Eggs 4
  Sugar 2 Cup (32 tbs)
  Hot water 1 Cup (16 tbs)
  Butter 1⁄2 Cup (8 tbs), softened (1 Stick)
  Confectioner's sugar 1⁄2 Cup (8 tbs)
  Milk 2 Tablespoon
  Vanilla extract 1 Teaspoon
  Spanish peanuts 1 Pound, finely ground

Sift the flour, baking powder and salt together.
Break the eggs into a mixing bowl and beat at medium speed for 5 minutes.
Add the sugar and beat for 5 minutes longer.
Beat in the hot water quickly.
Fold in the flour mixture.
Spread on a lightly greased rimmed baking sheet.
Bake at 350 degrees for 45 minutes.
Cool and cut into squares or bars.
Place the butter in a mixing bowl and beat in enough confectioners' sugar to make a stiff frosting.
Beat in the milk and vanilla.
Frost all sides of the cake pieces and roll in the ground peanuts.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6402 Calories from Fat 2879

% Daily Value*

Total Fat 338 g519.8%

Saturated Fat 95.9 g479.7%

Trans Fat 0 g

Cholesterol 1090.8 mg363.6%

Sodium 1843.2 mg76.8%

Total Carbohydrates 731 g243.8%

Dietary Fiber 45.3 g181.3%

Sugars 480.1 g

Protein 170 g339.9%

Vitamin A 76.3% Vitamin C

Calcium 173.8% Iron 210%

*Based on a 2000 Calorie diet

Blarney Stones Recipe