Grandma Mottle's Blarney Stones

Every St. Patrick's Day when we were growing up, my grandmother would have us over to make Blarney Stones, pound cake cubes dipped in frosting and rolled in dry roasted peanuts. This became a tradition we considered part of our Irish family heritage.


Recipes · Desserts


Prep Time: 15 mins
Total Time: 15 mins
Yield: 36 servings
Servings: 36

Ingredients

Ingredients List

  • 2 cups confectioners' sugar

  • ½ cup milk, or as needed

  • 1 ½ teaspoons vanilla extract

  • 2 cups dry roasted salted peanuts, finely chopped

  • 1 pound cake, cut into bize-size cubes


Directions

  1. Pour confectioners' sugar in a bowl. Gradually add milk, whisking constantly, until mixture has a thin frosting consistency; whisk in vanilla extract.

  2. Place chopped peanuts in a bowl. Line a flat surface or a plate with waxed paper.

  3. Dip 1 pound cake cube in frosting and roll cube in peanuts; place on wax paper to dry. Repeat with remaining pound cake pieces.


Nutrition Facts (per serving)

Nutrition Facts
117 Calories
6g Fat
14g Carbs
3g Protein


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