Blarney Stones Recipe

Name: Blarney Stones
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: Serves 1 or more
Ingredients: 3 cups all-purpose flour; 1 1/2 cups granulated sugar, 1/2 cup packed light brown sugar; teaspoons baking powder (not used in recipe); 1 teaspoon salt; 2 large eggs; 1/4 cup milk; 2 cups powdered sugar; 1/2 cup chopped salted peanuts; 1 cup (2 sticks) softened butter; 1 teaspoon baking soda; 1 tablespoon vanilla extract (for cake), 1 teaspoon vanilla extract (for glaze); 1 1/2 cups semi-sweet chocolate chips; 1 1/2 cups quick-cooking rolled oats

This beloved family recipe for Blarney Stones delivers unbelievably chewy and delicious treats! Originally baked in a mysterious 'large square pan,' we've perfected the recipe for your 9x13 inch pan. While the slightly sticky dough requires even spreading, the result is well worth the effort. Get ready for perfectly textured, golden-brown delights that will have everyone asking for more!

Prep Time 20 mins

Cook Time 45 mins

Calories 1629.2 kcal

Protein 98g

Rating 4.8 (4 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Blarney Stones

3 cups all-purpose flour
1 1/2 cups granulated sugar, 1/2 cup packed light brown sugar
teaspoons baking powder (not used in recipe)
1 teaspoon salt
2 large eggs
1/4 cup milk
2 cups powdered sugar
1/2 cup chopped salted peanuts
1 cup (2 sticks) softened butter
1 teaspoon baking soda
1 tablespoon vanilla extract (for cake), 1 teaspoon vanilla extract (for glaze)
1 1/2 cups semi-sweet chocolate chips
1 1/2 cups quick-cooking rolled oats

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How to Make Blarney Stones

Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
In a large bowl, cream together the butter and sugars until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Stir in the chocolate chips and oats.
Spread the batter evenly into the prepared pan. This dough is a bit sticky, so take your time to ensure even distribution.
Bake for 45 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
Let the Blarney Stones cool completely in the pan before cutting into squares.