Blarney Stones

Blarney Stones

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Barb Wandrey


This recipe has been handed down for at least 4 generations thus far. It is total Blarney! Our family has made this recipe each St. Patrick's Day for approximately 60 years and none of us are Irish! It is a messy experience that we just can not resist putting ourselves through each year all for the sake of tradition! Hope you enjoy!

This basic sponge cake is also used for jelly roll.


★★★★★ 1 vote



  • 4
  • 2 c
    granulated sugar
  • 1 c
    hot water
  • 2 c
  • 2 tsp
    baking powder
  • 1 dash(es)
  • ·
    powdered sugar icing, very thin
  • ·
    ground peanuts, finely ground

How to Make Blarney Stones


  1. Grind peanuts with a meat grinder or food chopper (The one from Pampered Chef works very well). Set peanuts aside in a shallow dish.
  2. Combine flour, baking powder and salt. Set aside.
  3. Beat eggs and sugar until thick. Gradually add hot water and flour mixture alternately to mix.
  4. Pour into greased jelly roll pan.
  5. Bake at 350 degrees for 20 minutes or until cake tests done. Cool.
  6. While cake is baking, prepare very thin powdered sugar icing.
  7. Cut cooled cake into approximately 1 1/2" X 2" rectangular squares.
  8. Now comes the FUN! This is a little less messy if you have two people.
  9. You have a shallow dish of icing, a shallow dish of crushed peanuts and the cut bars of cake. Roll the cake in the thin icing and then in the crushed peanuts.
  10. Dry on racks or waxed paper. These bars do not keep particularly well. They should be enjoyed and shared with friends on the holiday.
  11. HINT: I find that lining the jelly roll pan with parchment paper instead of greasing works well.

Printable Recipe Card

About Blarney Stones

Course/Dish: Cakes Other Desserts
Main Ingredient: Nuts
Regional Style: Irish

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