Cookin’ with Carolyn Blarney Stones

Blarney Stones

2 c. confectioners’ sugar
1/2 cup milk, or as needed
1-1/2 tsp. vanilla extract
2 c. dry roasted salted peanuts, finely chopped
1 pound cake, cut into bite-size cubes
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 cubes in frosting and roll cube in peanuts; place on wax paper to dry. Repeat with remaining pound cake pieces.
Note: I prefer pecans. Also, don’t make the cubes too small or they will be difficult to manage.

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