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 Stones Squares are also referred to as Peanut Cake Squares so they will work for other holidays or occasions as well.
Preheat the oven to 350 degrees. Prepare a 13x9 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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