Mocha Bars also known as Blarney Stones

Mocha Bars

To me St. Patrick’s Day isn't about green eggs or corned beef, but rather about Mocha Bars also known as Blarney Stones. For those who have not had the opportunity to indulge in this delightful combination of flavors, let me explain. Mocha Bars have nothing to do with coffee or chocolate.  I have no idea where the name originated, but it is white cake covered on all sides with frosting then rolled in crushed salted peanuts. This sweet and salty combination is amazing and worth the sticky fingers. Don’t be tempted to make the cake from scratch. A box of white cake mix made in a 9 by 13 inch pan is easier, cheaper and tastes better since it isn't as rich. The frosting has to be homemade though using shortening instead of butter for the best flavor combination.

Mocha Bars a.k.a. Blarney Stones		Skill Level: Easy, but a little messy
Cake: White Cake Mix Oil Water Eggs 12 oz. Dry Roasted Peanuts finely chopped Optional: Sprinkles and coconut Make a white cake mix according to the directions on the box. Line a 9 x 13 inch pan with parchment paper and spray with nonstick spray. Bake as directed on the box, cool 10 minutes then turn over on a cooling rack to finish cooling. When cool, cut into squares and put in the freezer until frozen.
Frosting:
1 c.	Crisco Shortening
2 tsp.	Vanilla (clear if possible)
4 c.	Powdered Sugar
3 TBSP	Milk or Cream
Beat shortening and vanilla with mixer until smooth. Add powdered sugar and beat on low then add milk a little at a time until it is a medium consistency. It should hold its shape but is still easy to spread. Put crushed peanuts in a shallow dish. If you have someone who doesn’t like or cannot have peanuts you can roll in sprinkles or coconut instead. Better yet, make some of each. Take a cake square from the freezer and quickly frost the 4 sides, then roll in peanuts, sprinkles or coconut pressing lightly. Finally, frost and press the top side into peanuts, sprinkles or coconut. Each square will be frosted on all sides except the bottom. Repeat until each square is frosted and rolled. It is important that the cake is frozen so you can handle it and that you roll it right away before the frosting freezes and the toppings don’t stick. Source: Created from memories of those at the Red Owl Grocery Store.