Blarney Stones Bars With Vanilla Icing And Chopped... |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 36 |
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A favorite around St. Patrick's Day. Takes a bit of effort...but well worth it. Freezes well. Ingredients:
· 4 eggs, separated |
· 1 cup granulated sugar |
· 1 cup flour |
· 1 1/2 teaspoons baking powder |
· 1/4 teaspoon salt |
· 1/2 cup boiling water |
· 1/2 teaspoon vanilla |
· frosting |
· 1 cup butter |
· 2 to 2 1/2 cups confectioner's sugar |
· 1 teaspoon vanilla |
· crushed salted peanuts |
Directions:
1. Beat yolks with hand held electric mixer until thick and lemon colored. Add sugar gradually, beating continuously. Add dry ingredients, sifted together, alternately with boiling water.
2. Add vanilla and beat well.
3. Fold in stiffly beaten egg whites.
4. Bake 20 minutes at 350 degrees in shallow sheet cake pan.
5. When almost cool, ice with frosting.
6. Cut in squares.
7. Frosting:
8. Cream butter; gradually blend in sugar.
9. Cream until soft and smooth.
10. After spreading frosting on Blarney Stones, roll each Blarney Stone in crushed peanuts or sprinkle crushed peanuts over frosting.
11. Yield 3 dozen squares
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