Why You’ll Love This Recipe

I love how easy these little bites are to make while still feeling special. The combination of tender cake, creamy vanilla icing, and crunchy peanuts gives a wonderful texture in every bite. They look adorable on a dessert table and can be made ahead for convenience. Plus, since they’re bite-sized, they’re great for sharing and snacking without any fuss.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 cups powdered sugar
1/2 cup milk
1 teaspoon vanilla
2 cups PLANTERS® dry roasted peanuts, finely chopped
1 pound cake, cut into bite-size cubes

Directions

Step 1
I start by placing the powdered sugar in a bowl. I gradually add the milk, whisking until the mixture reaches a thin, drizzling consistency. Then, I whisk in the vanilla to create a smooth, sweet frosting.

Step 2
I put the chopped peanuts in a shallow dish and line a baking sheet or tray with waxed paper to prepare for drying the coated cake pieces.

Step 3
I dip each pound cake cube into the frosting, making sure it’s evenly coated, then roll it in the chopped peanuts until completely covered. I place each finished piece on the wax paper to dry.

Step 4
Once all the cubes are coated, I let them set for a few minutes until the frosting firms up slightly before serving or storing.

Servings and Timing

This recipe makes about 24 servings. It takes around 10 minutes to prep and 20 minutes to cook or assemble, making the total time approximately 30 minutes. It’s a quick dessert that’s ideal for parties or last-minute celebrations.

Variations

Sometimes I use different nuts like pecans, almonds, or walnuts for a twist in flavor. For a chocolatey version, I replace part of the milk with melted chocolate or cocoa powder. I’ve also tried using lemon or almond extract instead of vanilla for a different aroma. If I want to make them festive, I roll the cubes in colorful sprinkles or coconut instead of nuts.

Storage/Reheating

I store the Blarney Stones in an airtight container at room temperature for up to 3 days. If I want them to last longer, I keep them in the fridge for up to 5 days. They’re best served at room temperature, so I let them sit out for a bit before serving. These treats don’t need reheating—just a cup of coffee or tea on the side.

FAQs

What kind of pound cake should I use?

I like using a plain or vanilla pound cake, but lemon or butter pound cake works beautifully too.

Can I make these ahead of time?

Yes, I often make them a day before serving. The flavor stays delicious, and the peanuts remain crunchy.

How finely should I chop the peanuts?

I chop them finely enough to stick well to the frosting but not so fine that they turn into dust. A bit of texture is best.

Can I use store-bought frosting instead?

Yes, if I’m in a hurry, I use ready-made vanilla frosting and thin it with a little milk.

Are these freezer-friendly?

Yes, I freeze them in a single layer, then transfer to an airtight container. They keep for about a month.

Can I use other nuts or toppings?

Absolutely. Crushed pistachios, almonds, or even shredded coconut all taste great.

How do I keep the frosting from getting too thin?

I add the milk slowly and whisk as I go. If it gets too thin, I add a bit more powdered sugar to thicken it.

What’s the best way to serve Blarney Stones?

I like serving them on a festive platter with coffee or as part of a dessert buffet.

Can I make them nut-free?

Yes, I replace the peanuts with crushed pretzels or crispy rice cereal for a crunchy coating.

Why are they called Blarney Stones?

They’re named after the famous Blarney Stone in Ireland—these sweet treats are said to bring a bit of good luck and charm to any celebration.

Conclusion

These Blarney Stones are one of my favorite simple yet charming desserts. I love how the creamy frosting and crunchy peanuts come together to turn plain pound cake into something special. They’re quick to make, easy to share, and perfect for adding a touch of sweetness and fun to any occasion.