Imperial Sugar
Imperial Sugar

Blarney Stones

Blarney Stones



  1. Use a long knife to cut the cake into 1-inch bite-size squares. Set aside.
  2. In a medium bowl, whisk powdered sugar with milk and vanilla extract to create a smooth, thin icing. Set aside.
  3. Finely chop peanuts in a food processor, then transfer to a shallow dish.
  4. Dip each square of cake into icing, then lift to allow excess to drain off.
  5. Roll each square in chopped peanuts, pressing them in until coated on all sides. Transfer to a plate to dry for 1 hour  before eating.
Imperial Sugar Insight

Recipe developed for Imperial Sugar by Amy Nash @houseofnasheats.