Made these for the kids St. Patrick's Day party at school, but I should've made a double batch!

I had already made up my mind to make these, sorta, when I found this recipe. I had just tried a "Blarney Stone" from a bakery and decided it was too good to not try to make ... I used a vanilla box cake (and it was GOOD and who could tell with all the yummies on top?) and I made my homemade cream cheese frosting (for you people who thought the frosting w/this recipe was too sweet). Im glad I looked up this recipe because I never did take into account how I was going to actually execute the frosting part, but obviously freezing the cake, already cut, did the trick. Thanks to the reviewer who suggested freezing in sections... I froze mine separated w/pieces of waxed paper and after frosting the first few I realized that even taking out two at a time was too much ... the easiest way was to take out one at a time from the freezer (they really thaw out quickly and the frosting/rolling part took some time). Anyway, the result was absolutely GREAT, these Blarney Stones are worth the trouble!!! The end result was far from "flavorless" and the icing was far from "too sweet."

I made this for St. Patrick's day and everyone took one bite and threw the rest away. It was BEYOND sweet. It was also a real pain to assemble and the frosting was very messy. Maybe I wasn't doing it right...

I really hate to give a recipe a bad rating, but this was not at all what I expected. First, the icing is extremely difficult to work with. It also makes too much. 6 cups of nuts is also too much. I ended up with lots of little chopped peanuts left over and nothing to do with them. The stones themselves are just barely ok. The icing is almost pure sugar and is the predominant flavor. The cake is basically flavorless. It was a lot of time and effort to ice and nut them, and after all of that, all you can taste is the icing and nuts. I was really disappointed.

This recipe was good, but the leftovers were not. I took them to a party and people enjoyed them, but by the next day the leftovers were soggy and messy. Also, I had A LOT of peanuts and frosting left over, if you're trying this one chop the nuts and mix the frosting as you go. They tasted all right but I don't think I'll make them again.

These were fun to make on St. Pat's Day but not very good to eat. We won't be making them again. They are very sweet, even with lots of salty peanuts coating them. The recipe states that it takes one hour to make; however, it fails to include in that time, that the cake has to freeze overnight before frosting. Frosting them can be messy. We found that it was much easier to stab the bottom of each piece with a fork and to hold the folk while frosting the pieces and rolling them in the peanuts. Since the pieces looked like they would be messy to eat, we cut each square in half. That made it much easier to frost and eat.

These are DELICIOUS!!! A little messy to make (icing phase) but just yummy. Well worth the sticky fingers. I will definatly make again.

Mmmm . . . very good! Suggestion: When you freeze these, freeze in 3 batches, taking one at a time out of the freezer to frost and coat with nuts. I froze them all together and took them all out of the freezer at once, and by the time I was about a third of the way through frosting them the remainder had thawed which made frosting them VERY difficult. Also, I had about a cup too much of the nuts - you can probably cut the amount of nuts down. The "second phase" of recipe is very time consuming and messy, but the result is YUMMY. Be sure to frost/coat with nuts near the sink and have paper towels handy as you'll need to rinse and wipe your fingers frequently!

These were really good. I took them to a party today and everyone raved and wanted the recipe. One note: I only put 4 cups of peanuts in the food processer and I probably could have gone with 3 or less. There were A LOT of peanuts left over. Next time I'll start by processing 2 cups and then do more if I need them.

Unbelievably good! The combination of sweet and salty can't be beat. Thanks for posting this recipe.