A delicious and easy recipe for peanut cake blarney stones – perfect for St. Patrick’s Day! It’s the perfect balance between sweet and salty, soft and crunchy, and it is ideal for any peanut lover.
Peanut Squares
❤️ Why you’ll love it
Blarney Stones are salty and sweet squares that are covered in a sweet glaze and peanuts. Perfect for St. Patrick’s Day, they are also referred to as Peanut Cake Squares making them easy to use for other holidays or occasions as well.
- So simple to make
- A treat anyone will love
- Perfect for a bake sale, pot luck or party
🥘 Equipment
🧾 Ingredients
Get the full list of ingredients, with measurements, and step-by-step instructions at the bottom of the post in the printable recipe card.
- All-purpose flour
- Baking powder
- Salt
- Eggs
- Sugar
- Vanilla extract
- Milk
- Melted Butter
- Powdered sugar
- Crushed Peanuts
🍳 How to Make
Get the full list of ingredients, with measurements, and step-by-step instructions at the bottom of the post in the printable recipe card.
Mix the dry ingredients in a large bowl and the wet ingredients in another bowl. Combine them together. Add the milk and butter.
Once the cake batter is ready, bake until the cake is done. Cool, cut into squares, and freeze.
The next day, make the frosting in a medium bowl. Place the frozen cake on wire racks over a baking sheet and pour the sweet frosting over each square.
Roll each cake cube in the chopped nuts and place it back on the wire rack to set. Now you have your own Blarney stone squares to share with friends.
🥄 Variations
- Use honey-roasted peanuts to add a twist to the flavor of the snack-sized squares
- Add mini chocolate chips to the batter for a delicious chocolate peanut version.
- Sprinkle cut mini marshmallows over the cake squares before you roll them in the chopped peanut.
🍽️ What to Serve With Blarney Stones
- Irish Chicken and Dumplings Stew, Irish Chicken and Dumplings Stew, or traditional Corned Beef and Cabbage with Guinness is the perfect dinner idea.
- If you are serving these peanut squares another time of year, try serving the peanut cake with a scoop of your favorite vanilla ice cream.
If you are planning your St. Patrick’s Day menu, then you definitely need to add these little cake squares to your menu as well as our non-alcoholic punch, my Colcannon, and my St. Patrick’s Day Cookies. For a lighter option try making an Irish Flag Parfait – Fruit and Yogurt Parfait.
🍶 Storing Peanut Cake Squares
Storage: Keep this salty treat in an airtight container at room temperature for up to three days.
Freezing: The cake squares can be frozen for up to two months wrapped tightly in plastic wrap or aluminum foil.
Thawing: Place in the refrigerator overnight.
💭Tip for Making the Perfect
- Freeze them before frosting and adding the chopped peanuts. This helps ensure that the cake does not fall apart when you coat it in the glaze and nuts.
- Make sure to use a light hand when stirring in the dry ingredients with wet ingredients to prevent over-mixing. This helps ensure that your cake is light and fluffy.
- Be sure to get all of the exposed sides. Make sure the layer is thin frosting. Too thick and it can be too sweet no matter how big your sweet tooth is.
❔FAQs for the Best Peanut Squares
Need to change the number of servings? You can click on the number of servings and change the number. This will adjust the ingredient measurements to what you need.
If you love this recipe, come back and give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖More Delicious Snack Ideas
- St. Patrick’s Day Coffee Bombs
- Rainbow on a Stick
- How to Make The Best NonAlcoholic St Patrick’s Day Punch For Kids
Blarney Stone Squares
Equipment
- Cake pan
- Electric mixer
- food processor
Ingredients
- 1 3/4 cup all purpose flour
- 3 tsp baking powder
- 1/2 tsp kosher salt
- 4 large eggs
- 1 3/4 cup sugar
- 1 tsp vanilla extract
- 1 cup milk
- 1/4 cup butter unsalted, melted
- 2 lbs powdered sugar
- 2/3 cup milk plus 1 tablespoon if needed
- 2 tsp vanilla extract
- 1/8 tsp kosher salt
- 6 cup peanuts coarsely chopped
Directions
- Preheat the oven to 350 degrees. Prepare a 13×9 baking pan with parchment paper. Spritz lightly with nonstick cooking spray.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a mixing bowl, beat together the eggs, sugar, and vanilla until the mixture is fluffy, about 4 minutes.
- Add the flour mixture to the mixing bowl with the egg mixture and beat until blended.
- Pour the milk and butter into the mixing bowl and continue beating until combined.
- Transfer the batter to the prepared pan and bake for 30 to 35 minutes or until a toothpick inserted in the center returns clean. Remove from the oven and cool completely on a wire rack.
- Lift the cake from the pan using the parchment paper and cut into squares. Place the squares on a baking sheet lined with parchment or waxed paper. Freeze overnight.
- Prepare the frosting by beating the confectioners sugar, ⅔ cup milk, vanilla, and salt until smooth. If the frosting is not at a pourable consistency, add the remaining tablespoon of milk to the frosting and beat until combined. If not using immediately, cover the frosting tightly as it will form a crust on the top.
- Place frozen cake on a wire rack over a baking sheet. Pour frosting over each cake square to coat on all exposed sides, allowing the frosting to drip down the sides.
- Before the frosting sets, roll each cake square in chopped peanuts. Place back on the wire rack until the frosting is set.
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