Blarney Stone
Dive into the decadent charm of the Blarney Stone, a vintage dessert that combines soft and tender cake with luscious caramel and a satisfying crunch of chopped peanuts. This classic treat starts with a fluffy, vanilla-scented cake, baked to perfection and then transformed into bite-sized squares. Each piece is generously dipped in a rich homemade caramel glaze, infusing it with buttery sweetness. For the final touch, the squares are rolled in roasted peanuts, creating a delightful contrast of textures. Perfect for festive gatherings or as an indulgent everyday snack, the Blarney Stone is a nostalgic favorite that’s sure to captivate your taste buds. With only 50 minutes from start to finish, this crowd-pleaser is a must-try for those who love classic comfort desserts with a nutty twist.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter
- 1 cup Milk
- 2 teaspoons Vanilla extract
- 2 large Eggs
- 1.25 cups Brown sugar
- 0.5 cups Heavy cream
- 2 cups Chopped peanuts
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large mixing bowl, cream together 1 cup of granulated sugar and the butter until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the flour mixture.
Pour the batter into the prepared pan and spread evenly.
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
While the cake cools, prepare the caramel icing by combining brown sugar, the remaining 1/2 cup of granulated sugar, and heavy cream in a saucepan over medium heat.
Stir constantly until the mixture boils and thickens, about 5-7 minutes.
Remove the caramel icing from heat and let it cool slightly.
Cut the cooled cake into 12 squares.
Dip each square into the caramel icing, coating all sides evenly.
Immediately roll each coated square in the chopped peanuts, pressing gently to adhere.
Place the coated squares on a wire rack to set for 15-20 minutes before serving.
Nutrition Facts
Calories |
5496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 251.1 g | 322% | |
| Saturated Fat | 78.4 g | 392% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 638 mg | 213% | |
| Sodium | 2470 mg | 107% | |
| Total Carbohydrate | 726.5 g | 264% | |
| Dietary Fiber | 31.6 g | 113% | |
| Total Sugars | 502.2 g | ||
| Protein | 122.0 g | 244% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 828 mg | 64% | |
| Iron | 27.7 mg | 154% | |
| Potassium | 3133 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
