Blarney Stone Bars

Kim Biegacki


These bars are full of flavor, chewy, rich 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. I also added a homemade frosting to this and we like heath bar toffee bits instead of just toffee bits. They are my one of my favorite bar cookies to make. I think because of the oatmeal and nuts. To me, it makes them fabulous!
I cut mine a little smaller and got a dozen and half out of this recipe instead of a dozen.

Recipe from dishes and


★★★★★ 3 votes

about 12 servings
15 Min
25 Min


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  • 1/2 c
    butter, softened
  • 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

  • ·
    green sprinkles

How to Make Blarney Stone Bars


  1. 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.
  2. 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.
  3. Add food coloring to frosting; spread over the bars. Cut into squares. Enjoy!

    All dressed in green and ready to party!!!
  4. March 17th, 2015 --- Made a batch of these for women's bible study and decided to put a homemade frosting on them. Much better than store bought. I'll post link below.
  5. Recipe link for homemade chocolate frosting. Kathy Van Houten's recipe for chocolate frosting#page1:comment1820791

Printable Recipe Card

About Blarney Stone Bars

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

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