Kim Biegacki Recipe

Blarney Stone Bars

By Kim Biegacki pistachyoo

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

Kim's Story

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.


1/2 c
butter, softened
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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

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