Blarney Stones

“Mom would make these for St. Patrick’s Day when I was young. It is amazing how great these taste just by rolling them in peanuts.” – Calla Ferre

Blarney Stones (For St. Patricks Day)

Course: Cakes & Cupcakes
Cuisine: Irish


  • 1 Recipe Sponge Cake Baked As Sheet
  • 1/2 Cup Butter
  • 1 Egg Yolk
  • 2 1/2 Cups Powdered Sugar Sifted
  • 1 Teaspoon Vanilla
  • Salted Peanuts Chopped


  • Combine butter, egg yolk, powdered sugar and vanilla.
  • Cut sponge cake into oblongs. Frost oblongs and roll in peanuts.

1950 Recipe – Jean Hansen – From Betty Crocker Picture Cookbook, 1950

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