"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

blarney stone bars Recipe

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This recipe for blarney stone bars, by , is from Riley's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

riley mcintyre


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

Separate eggs
Stiffly beat egg whites in a separate bowl
Cream sugar and egg yolks
Add boiling water to sugar and egg yolk mixture and mix well
Sift flour & baking powder 3 times (I don’t do that….)
Add flour and baking powder to first mixture (egg yolks, sugar and water)
Add vanilla
Fold in stiffly beaten egg whites
Bake at 350 degrees in a greased sheet-cake pan for 18 mins
Cool and cut into squares and place squares in the freezer.
Cream together: 3/4 lbs butter & 3/4 lbs powder sugar

Note: To make it easier to frost the squares, freeze them before you begin.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
15 min




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