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Blarney Stones

4 Large Eggs, separated
1 cup Sugar
1 cup All-Purpose Flour
1 ½ tsp Baking Powder
¼ tsp Salt
½ cup Boiling Water
1 tsp Vanilla Extract
1 lb Peter’s® White Icecap®, melted
1 lb Chopped Salted Peanuts

Preheat oven to 350⁰F. Beat egg whites until stiff peaks form, set aside. Beat egg yolks until thick and lemon colored; add sugar gradually, beating continuously. Sift together dry ingredients. Add to mixture, alternately with boiling water. Add vanilla and beat well. Fold in stiffly beaten egg whites. Bake 20 minutes in a 9 x 13-inch baking pan. When fully cooled, cut into 1 ½ inch squares. Dip each square into melted White Icecap Coating. Immediately roll all sides in chopped peanuts.

Yield: Approx. 48 Pieces