Kim Biegacki Recipe

Blarney Stone Bars

By Kim Biegacki pistachyoo

Well, I finally got around to making these bars and they are delicious. Full of flavor, chewy and very moist. I did update the directions to read grease and flour pan because mine stuck and I had to ice the bottom instead of the top. They are a sweet bar with the icing on top & become very festive for St. Patrick's Day parties.

I cut mine a little smaller and got a dozen and half out of this recipe instead of a dozen. My husband also bought Heath Bar toffee bits instead of just toffee so mine also have chocolate too. Yumm!

I found this yummy recipe on dishes and
socks . com.

Recipe Rating:
 3 Ratings
about 12 servings
Prep Time:
Cook Time:
Cooking Method:


1/2 c
butter, softened
Find more recipes at
3/4 c
packed brown sugar
2 medium
1 Tbsp
1 tsp
vanilla extract
3/4 c
all-purpose flour
3/4 c
quick-cooking oats
1/2 tsp
baking powder
1/4 tsp
3/4 c
english toffee bits (want some chocolate in there too? get the heath toffee bits instead)
1/3 c
chopped pecans
3/4 c
vanilla frosting
drops green food coloring
green sprinkles
Kitchen Crew

Janet got "Chocolate Covered Cherry Mice"

You observe situations before diving in, choosing words and actions wisely. You're the loyal friend and...

TAKE THE QUIZ and find out what Halloween treat you are!

Directions Step-By-Step

In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, milk and vanilla. Combine flour, oats, baking powder and salt; gradually add to creamed mixture. Fold in the toffee bits and pecans.
Grease and flour a 9-in. square baking pan. Bake at 350° for 20-24 minutes or until a toothpick comes out clean. Cool on a wire rack.
Add food coloring to frosting; spread over the bars. Cut into squares. Enjoy!

All dressed in green and ready to party!!!

About this Recipe

Course/Dish: Cookies, Other Desserts
Main Ingredient: Flour
Regional Style: Irish