Blarney Stones

mini Lamington squares coated in chopped peanuts to make Blarney stone

5 from 2 votes

These Blarney stones are cake squares coated with chopped roasted peanuts. Sometimes called Blarney Stone bars, they are a fun sweet & salty St. Patrick's Day treat to surprise your family with!

Prep Time15

Cook Time30

Freezer1

Total Time1 45

Course: Desserts

Cuisine: American, St. Patrick's Day

Servings: Blarney Stones

Calories: 345kcal

Author: Kelly Bloom

Equipment

Ingredients

For the Cake

1¾ cup Flour
1 tablespoon Baking Powder
½ teaspoon Salt
4 large Eggs
1¾ cup Sugar
1½ teaspoon Vanilla extract
1 cup Milk dairy or plant based
¼ cup Butter melted (you can use oil or coconut oil instead)

For the Icing and Coating

2 lbs Powdered Sugar
⅔ cup Milk plus 1 - 2 tablespoon more if icing too thick.
2 teaspoon Vanilla extract
⅛ teaspoon Salt
6 cups Salted Roasted Peanuts or Honey Roasted Peanuts

US Customary - Metric

Instructions

Preheat the oven to 350 F. Line a 13" x 9" baking pan with parchment paper or lightly spray pan with nonstick spray and set aside.
In a medium mixing bowl, whisk together flour, baking powder, and salt.
1¾ cup Flour, 1 tablespoon Baking Powder, ½ teaspoon Salt
In a separate large mixing bowl, together the eggs, sugar, and vanilla extract until fluffy.
4 large Eggs, 1½ teaspoon Vanilla extract, 1¾ cup Sugar
Add the dry ingredients to the fluffy egg and sugar mixture, mixing just to combine. Add the milk and melted butter, mixing to incorporate.
1 cup Milk, ¼ cup Butter
Pour the cake batter into the prepared pan. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow cake to cool completely.
Once the cake is completely cooled, lift from the pan and cut into squares of your desired size. (4 slices lengthwise and 6 slices across for 24 Blarney Stones). Freeze overnight on a baking sheet.
Prepare frosting by mixing together confectioner's sugar, milk, vanilla, and salt until smooth with an electric hand mixer. The consistency should be thin and easy to pour like thick syrup. Adjust with a tablespoon of milk to thin if it is too thick.
2 lbs Powdered Sugar, ⅔ cup Milk, 2 teaspoon Vanilla extract, ⅛ teaspoon Salt
Remove the frozen cake squares from the freezer and spread them out on a cooling rack which is placed inside the rimmed baking sheet.
Pour the frosting over the cake squares, covering each exposed side with a thin coating of frosting. You don't want a thick coating or they will be just too sweet.
Place the coarsely chopped peanuts in a shallow dish. Before the frosting on the cake squares sets completely, roll the squares in the chopped peanuts, coating well on all sides. Return cake squares to set completely on the cooling rack before serving.
6 cups Salted Roasted Peanuts

Notes

You can speed up the process by using a store bought pound cake or a freezer case Sara Lee pound cake. Just cut into squares, ice, then roll in the chopped roasted peanuts!
Once iced and rolled in the chopped roasted peanuts, these Blarney Stones are much larger than the initial cut cake squares.
Gluten Free Blarney Stones - Make our Blarney Stones recipe with gluten free flour, or purchase a gluten free yellow cake or pound cake. Cut into squares and ice using powdered sugar that is gluten free for the icing. Roll in chopped roasted peanuts.
Peanut Free Blarney Stones - Roll the iced cake squares (720/21) in toasted coconut or Rice Krispies. Both are peanut allergen free!

Nutrition