Blarney Stones are salty and sweet squares that are covered in a sweet glaze and peanuts. If you are looking for an easy treat to make for St. Patrick’s Day then is a recipe to save! These Blarney Stone Squares are also referred to as Peanut Cake Squares so they will work for other holidays or occasions as well.
Blarney Stone Squares
I think one of my favorite things about this tasty treat is that it covers your craving for both salty and sweet.
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.
- All purpose flour – make sure you use this type of flour. Also remember to scoop the flour out with a spoon and level with a knife when measuring.
- Baking powder – this will be your leveling agent.
- Salt – make sure to use kosher salt. Do NOT use regular table salt.
- Eggs – make sure they are large sized.
- Sugar – because every great dessert needs sugar.
- Vanilla extract – make sure to use pure vanilla extract.
- Milk – 2% or whole works the best.
- Butter – you need to use unsalted.
- Confectioners sugar – to make the sweet glaze.
- Peanuts – these can be honey roasted or dry roasted. Whatever you prefer.
FAQ About This Recipe
These are like a Payday candy bar. Salty, sweet with a soft center thanks to the pound cake like texture of the squares.
Kissing a Blarney Stone is a centuries long tradition that is believed to give the person who kissed the stone persuasiveness and eloquence.
According to Only In Your State, there is a bakery called the Sweetheart Bakery and their most popular dessert is the traditional Iowa treat called the Blarney Stone.
How to Make Blarney Stone Squares aka Peanut Cake Squares
Below you will find basic instructions as well as photos for reference. Make sure to print off the recipe card so you can get the full recipe and ingredients list.
Step 1: Preheat your oven and prepare a 13 x 9 baking pan by adding parchment paper and spraying lightly with cooking spray.
Step 2: Mix together the flour, salt, and baking powder in a medium sized bowl.
Step 3: Beat together the vanilla, sugar, and eggs in a large mixing bowl until the mixture is light and fluffy.
Step 4: Add the dry mixture in slowly and mix together until thoroughly blended.
Step 5: Add in the milk and butter and continue incorporating the ingredients together.
Step 6: Once the batter is ready, pour it into the prepared pan and bake until the top is golden brown and the cake is done.
Step 7: Grab the parchment paper and remove the cake from the pan.
Step 8: Cut into squares and place them on a lined baking sheet and freeze overnight.
Step 9: On the next day, make the frosting. Then place the frozen cake on a wire rack over a baking sheet and pour the frosting over each square.
Step 10: Roll each cake square in the chopped nuts and place back on the wire rack to set.
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Blarney Stone Squares
- 1 3/4 cup all purpose flour
- 3 t baking powder
- 1/2 t kosher salt
- 4 large eggs
- 1 3/4 c sugar
- 1 t pure vanilla extract
- 1 c milk
- 1/4 c unsalted butter melted
- 2 lbs confectioners sugar
- 2/3 c milk plus 1 tablespoon if needed
- 2 t pure vanilla extract
- 1/8 t kosher salt
- 6 c peanuts coarsely chopped
- 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.