Best 8 Blarney Stone Appetizer Recipes

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**Blarney Stone Appetizer: A Taste of Irish Tradition**

Celebrate the charm of Ireland with the iconic Blarney Stone Appetizer, a delightful dish deeply rooted in Irish culture. This appetizer platter features a captivating arrangement of traditional Irish delicacies, each bursting with unique flavors and textures. Indulge in the exquisite taste of smoked salmon, its delicate smokiness perfectly complemented by the creamy richness of Blarney Castle Blue Cheese. Savory Irish cheddar cheese adds a sharp and nutty dimension, while the tangy sweetness of Irish chutney provides a delightful contrast. Accompanied by crisp water crackers, this appetizer embodies the spirit of Irish hospitality, making it an ideal choice for gatherings, parties, or simply as a delightful snack. Additionally, explore variations of this classic appetizer, including a vegetarian option featuring grilled halloumi cheese and a gluten-free version using rice crackers, ensuring everyone can savor the charm of the Blarney Stone Appetizer.

Check out the recipes below so you can choose the best recipe for yourself!

GRANDMA MOTTLE'S BLARNEY STONES



Grandma Mottle's Blarney Stones image

Every St. Patrick's Day when we were growing up, my grandmother would have us over to make Blarney Stones, pound cake cubes dipped in frosting and rolled in dry roasted peanuts. This became a tradition we considered part of our Irish family heritage.

Provided by Elizabeth

Categories     Desserts

Time 15m

Yield 36

Number Of Ingredients 5

2 cups confectioners' sugar
½ cup milk, or as needed
1 ½ teaspoons vanilla extract
2 cups dry roasted salted peanuts, finely chopped
1 pound cake, cut into bize-size cubes

Steps:

  • Pour confectioners' sugar in a bowl. Gradually add milk, whisking constantly, until mixture has a thin frosting consistency; whisk in vanilla extract.
  • Place chopped peanuts in a bowl. Line a flat surface or a plate with waxed paper.
  • Dip 1 pound cake cube in frosting and roll cube in peanuts; place on wax paper to dry. Repeat with remaining pound cake pieces.

Nutrition Facts : Calories 116.5 calories, Carbohydrate 13.9 g, Cholesterol 22.9 mg, Fat 6.1 g, Fiber 0.7 g, Protein 2.6 g, SaturatedFat 1.8 g, Sodium 108.2 mg, Sugar 10.2 g

MARIE'S BLARNEY STONES



Marie's Blarney Stones image

Make and share this Marie's Blarney Stones recipe from Food.com.

Provided by Alskann

Categories     Dessert

Time 2h15m

Yield 2 dozen approximately, 8-12 serving(s)

Number Of Ingredients 11

1 cup butter, softened
3/4 cup brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla
1 (3 1/2 ounce) package pistachio pudding mix
2 eggs
6 drops green food coloring
2 1/2 cups flour
1 teaspoon baking soda
2 cups butterscotch chips
1 cup pecans, finely chopped

Steps:

  • Cream butter, sugars, vanilla and pudding mix.
  • Add eggs and food coloring.
  • Mix in flour and baking soda.
  • Add butterscotch chips and chopped pecans.
  • Chill for several hours.
  • Roll into walnut-sized balls and place 2" apart on ungreased cookie sheet.
  • Bake for 8 minutes at 350 degrees.
  • (cooking time includes chill time).

Nutrition Facts : Calories 790.7, Fat 46.8, SaturatedFat 26.1, Cholesterol 113.9, Sodium 385, Carbohydrate 86.7, Fiber 2.4, Sugar 55.4, Protein 8

BLARNEY STONES



Blarney Stones image

These delicious Blarney Stone bars are a simple salty-sweet dessert for St. Patrick's Day!

Provided by Family Favorite Holiday Recipes

Categories     St. Patrick's Day Desserts

Time 1h45m

Number Of Ingredients 16

For the Cake:
1 ¾ cups all purpose flour
3 teaspoons baking powder
½ teaspoon salt
4 eggs
1 ¾ cups sugar
1 teaspoon vanilla extract
1 cup milk
¼ cup butter, melted
For the Frosting:
2 pounds confectioners sugar
⅔ cup milk, plus 1 more tablespoon if needed
2 teaspoons vanilla extract
⅛ teaspoon salt
For the Coating:
6 cups coarsely chopped peanuts

Steps:

  • Preheat the oven to 350F. Line a 13x9" baking pan with parchment paper and lightly spray with nonstick spray.
  • In a medium mixing bowl, whisk together flour, baking powder, and salt.
  • In a separate large mixing bowl, use an electric mixer to beat together the eggs, sugar, and vanilla extract until fluffy.
  • Add the flour mixture to the egg mixture, mixing just to combine. Add the milk and melted butter, mixing to incorporate.
  • Pour the batter into the prepared pan. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow cake to cool completely.
  • Once the cake is cooled, lift from the pan and cut into squares of your desired size. Place squares onto a cooling rack.
  • Prepare frosting by whisking together confectioner's sugar, 2/3 cup milk, vanilla, and salt until smooth. It should be a pourable consistency. If not, add the extra tablespoon of milk to thin its consistency.
  • Pour the frosting over the cake squares, covering each exposed side with frosting.
  • Place the chopped peanuts in a shallow dish. Before the frosting on the cake squares sets completely, roll the squares in the chopped peanuts, coating well.
  • Allow the squares to set completely on the cooling rack before serving.

Nutrition Facts : Calories 588 calories, Carbohydrate 82 grams carbohydrates, Cholesterol 45 milligrams cholesterol, Fat 26 grams fat, Fiber 4 grams fiber, Protein 14 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 362 grams sodium, Sugar 65 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 17 grams unsaturated fat

BLARNEY STONE APPETIZER



Blarney Stone Appetizer image

"A real crowd-pleaser" is how Christine Halandras, from Meeker, Colorado, describes her baked spinach appetizer."Plus, it's so nice to make ahead of time," she adds. "You can quickly reheat it later or even serve it cold." The recipe makes a delicious vegetable entree or side dish, too-just cut the pieces into larger squares.

Provided by Taste of Home

Categories     Appetizers

Time 55m

Yield about 6-1/2 dozen.

Number Of Ingredients 13

1 large onion, chopped
3 tablespoons butter
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
4 eggs, lightly beaten
1 cup sliced fresh mushrooms
1/4 cup dried bread crumbs
1/4 cup crumbled feta cheese
1/8 teaspoon dried oregano
1/8 teaspoon dried basil
Dash ground nutmeg
Salt and pepper to taste
2 tablespoons grated Parmesan cheese

Steps:

  • In a large skillet, saute onion in butter. Add the spinach, soup, eggs, mushrooms, crumbs, feta cheese, oregano, basil, nutmeg, salt and pepper. Spoon into a greased 9-in. square baking pan. Sprinkle with Parmesan cheese. , Bake, uncovered, at 325° for 45-50 minutes or until a knife inserted in the center comes out clean. Cut into 1-in. squares.

Nutrition Facts : Calories 47 calories, Fat 3g fat (1g saturated fat), Cholesterol 38mg cholesterol, Sodium 140mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.

BLARNEY STONES DESSERT



Blarney Stones Dessert image

This is a very unique way to serve cake but is so delicious, people will welcome the change. The peanuts adds a wonderful texture to the tasty treat.-Louise Kohr, Olympia, Washington

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 6-7 dozen.

Number Of Ingredients 14

2 cups cake flour
2-1/4 teaspoons baking powder
3/4 teaspoon salt
1 cup heavy whipping cream
1-1/2 cups confectioners' sugar
1/2 cup water
1 teaspoon almond extract or 1-1/2 teaspoons vanilla extract
3 large egg whites, stiffly beaten
SNOW ICING:
2 cups confectioners' sugar
3 tablespoons half-and-half cream
Dash salt
2 teaspoons dry sherry, rum or cold coffee
Finely chopped peanuts

Steps:

  • Combine flour, baking powder and salt; set aside. In a bowl, whip cream until soft peaks form; gradually fold in sugar. Combine water and extract; add alternately with flour mixture to cream mixture, gently folding ingredients together after each addition just until combined. Fold in egg whites. Spread into a greased and waxed paper-lined 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until cake tests done and is very lightly browned. Cool on a rack for 10 minutes. Remove from pan; cool completely. With fork, break cake into 1-1/4-to 1-1/2-in. pieces; set aside. For icing, mix sugar, half-and-half cream, salt and sherry until smooth. If icing is too thin, add additional sugar; if it's too thick, stir in more half-and-half cream. To frost, spear each cake cube with a fork; hold over bowl of icing and spoon icing over cake, coating all sides. Excess icing will drip back into bowl. Dip frosted cake cubes into peanuts; place on wire rack.

Nutrition Facts :

BLARNEY STONES



Blarney Stones image

An old family recipe. The original notes called for a "Large Square Pan," but I tried it in an 8" pan, which did not work well - they turned out overly large. So I switched it to a 9x13" pan, but just be sure to spread it evenly (although the dough is a little sticky), or the thin parts will overcook.

Provided by Starrynews

Categories     Dessert

Time 45m

Yield 3 dozen

Number Of Ingredients 8

1 1/2 cups flour
1 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
2 eggs
1 cup milk, divided, plus a little extra
1 -1 1/2 cup powdered sugar
1 lb spanish salted peanuts or 1 lb jumbo salted peanuts, hulled

Steps:

  • Preheat oven to 375°F.
  • Sift flour, sugar, baking powder, and salt together in a bowl.
  • Place 2 eggs in a 1-cup measuring cup and fill to top with milk (about 1/2 c, varies based on eggs).
  • Mix for 5 minutes with dry ingredients - I do this by hand the way she always did, so I'm not sure whether or not using a mixer would be good.
  • Spread evenly in a greased 9 x 13" pan for 12-15 minutes, and bake until cookies are puffy, golden brown, and cooked through.
  • Meanwhile, prepare a powdered sugar icing by combining 1 c powdered sugar with a small quantity of milk (start with just a tablespoon or so). Mix well. Add milk as needed to reach your desired consistency (a bit like a glaze).
  • Finely crush the peanuts.
  • When cookies are done, let cool for a few minutes before cutting into squares. Coat in icing, then roll in nuts. Let dry on wax paper.

Nutrition Facts : Calories 1629.2, Fat 82, SaturatedFat 13.4, Cholesterol 135.4, Sodium 1758.3, Carbohydrate 191.6, Fiber 13.8, Sugar 112.3, Protein 49.2

BLARNEY STONES



Blarney Stones image

Yum, sweet and nutty... just how we like it!

Provided by Ronda Holmes

Categories     Other Desserts

Time 1h

Number Of Ingredients 14

4 eggs
1 3/4 c sugar
1 tsp vanilla extract
1 3/4 c all purpose flour
3 tsp baking powder
1/2 tsp salt
1 c milk
1/4 c butter, melted
FROSTING:
2 lb confectioners' sugar
2/3 c milk
2 tsp vanilla extract
1/8 tsp salt
6 c finely chopped peanuts

Steps:

  • 1. In a large bowl, beat the eggs, sugar and vanilla until thick and lemon-colored, about 4 minutes. Combine the flour, baking powder and salt; add to egg mixture. Beat on low speed just until combined. Beat in milk and butter.
  • 2. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into squares. Cover and freeze overnight.
  • 3. For frosting, in a small bowl, beat the confectioners' sugar, milk, vanilla and salt until smooth. Frost the top and sides of frozen cake squares; roll in peanuts. Place on wire racks to set. Yield: 2 dozen.

BLARNEY STONES



Blarney Stones image

Make and share this Blarney Stones recipe from Food.com.

Provided by Lauren Clark

Categories     Bar Cookie

Time P1DT35m

Yield 2 dozen

Number Of Ingredients 13

4 eggs
1 3/4 cups sugar
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup butter or 1/4 cup margarine, melted
2 lbs confectioners' sugar (7 1/2 cups)
2/3 cup milk
2 teaspoons vanilla extract
1/8 teaspoon salt
6 cups finely chopped peanuts

Steps:

  • In a mixing bowl, beat the eggs, sugar and vanilla until thick and lemon colored, about 4 minutes.
  • Combine the flour, baking powder, and salt; add to egg mixture.
  • Beat on low speed just until combined.
  • Add the milk and butter; mix well.
  • Pour into a greased 13x9x2-inch baking pan.
  • Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean.
  • Cool on a wire rack.
  • Cut into squares.
  • Cover and freeze overnight.
  • For a frosting, in a mixing bowl, combine confectioners' sugar, milk, vanilla, and salt; beat until smooth.
  • Frost the top and sides of frozen cake squares.
  • Roll in peanuts.
  • Place on wire racks to dry.

Nutrition Facts : Calories 5825.6, Fat 257.6, SaturatedFat 52.5, Cholesterol 512.5, Sodium 1760.5, Carbohydrate 793.6, Fiber 40.2, Sugar 638.2, Protein 143.8

Tips:

  • Use a sharp knife to cut the bread into even cubes. This will help them toast evenly.
  • If you don't have a garlic press, you can mince the garlic cloves with a knife.
  • Be careful not to overcrowd the pan when toasting the bread cubes. This will prevent them from getting crispy.
  • If you don't have any fresh parsley, you can use dried parsley instead.
  • Serve the Blarney Stone appetizer immediately after it is made. This will ensure that the bread cubes are crispy and the cheese is melted and gooey.

Conclusion:

The Blarney Stone appetizer is a quick and easy appetizer that is perfect for any occasion. It is made with just a few simple ingredients and can be ready in under 30 minutes. The bread cubes are crispy and flavorful, the cheese is melted and gooey, and the garlic and parsley add a delicious savory flavor. This appetizer is sure to be a hit at your next party or gathering.

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