Cookie Bars with Cary’s English Toffee

Who doesn’t enjoy a good love story? High school sweethearts, Jan and Cary Cound, received an old family recipe for English toffee and a slab of marble from Jan’s grandfather years ago. Cary, determined to keep the family recipe alive, began making it during the holidays with their kids. In 2001, they turned this family holiday tradition into Cary’s of Oregon: opening a storefront/factory in Grants Pass, Oregon. Their respect for family tradition and each other helped them build the recipe into a nationwide distributing company that makes toffee in 9 different flavors–all gluten-free, natural and Kosher-certified by the way! They’ve won many awards and been featured on Rachael Ray’s Show and Oprah.com.

©EverydayCookingAdventures 2014

I’ve been enjoying Cary’s Toffee for a while now, but had never stopped into their retail store where the public can peruse all the goodies this factory/store has to offer! It is like Willy Wonka’s in Oregon, just a little scaled down. With free samples and baskets and shelves of toffee goodness, it is hard not to buy one or a whole bunch of bags of this sweet delicacy.

©EverydayCookingAdventures 2014

Not too soft, but not hard enough to chip your teeth on, Cary’s makes a delicious candy treat. I love the Dark Chocolate Espresso flavor and Cary’s was kind enough to give this cooking blogger a big bag of it to take home and play with in the kitchen. While they are delicious to just pop in your mouth straight from the bag, I enjoy trying out recipes with the chocolatey stuff too.

Photo Courtesy: Cary’s of Oregon

Using the sugar cookie dough just helps speed things up when you want a sweet treat a little quicker. The bars are fun to throw together and irresistibly delicious.

Cookie Bars with Cary’s English Toffee ©EverydayCookingAdventures 2014

With flavors like Dark Chocolate Almond with Hawaiian Salt to Milk Chocolate Vanilla Bean, you are sure to find a Toffee you like. They also make beautiful gift baskets for the holidays! Check out their website www.carysoforegon.com as they ship nationwide. Thanks to Cary’s English Toffee for this fantastic giveaway. One lucky winner will receive a bag of Cary’s Dark Chocolate Espresso Toffee–our favorite!

Win Your Own Bag of Cary’s Toffee!
GIVEAWAY ENDED

Cookie Bars with Cary’s English Toffee

Recipe by: Everyday Cooking Adventures, 2014
Servings: 8″ x 8″ cake pan (8 medium bars or 16 small squares)
Prep Time: 10 minutes
Cook Time:  35 minutes
Ingredients:

  • 1 roll (16.5 oz) sugar cookie dough, brought to room temperature
  • 1/2 cup rolled oats
  • 1 large egg
  • 1 tsp. vanilla extract
  • 1 1/3 cup Cary’s English toffee, crushed into bits (use a plastic bag and a meat mallet to help!)
  • 1 cup almond, walnuts or pecans pieces/bits
  • 1/2 cup dried cherries or cranberries
  • 1/3 cup semi-sweet chocolate chips
  • 2/3 cup white chocolate chips
  • 1/2 cup reduced fat shredded coconut
Directions:
1. Preheat the oven to 350°F. Using cooking spray or butter, grease the sides and bottom of your 8″x8″ baking pan. (I prefer Pyrex.) In a large bowl mix the dough and oats using your clean hands or a wooden spoon until well combined. Press the dough firmly into the pan making sure it is a flat, even layer from corner to corner.  Bake the crust, on middle oven rack until just set, about 15 minutes. Remove from oven and place on a cooling rack for 5 minutes. Leave oven on.

2. Meanwhile, whisk together the egg and vanilla in a small bowl. Pour the liquid on top of the baked crust after the 5 minute cooling period. In consecutive, even layers, sprinkle the Cary’s toffee pieces, nuts, dried fruit, chocolate chips and shredded coconut on top. Place pan, on middle rack, in oven and bake until the filling is set, about 20 minutes.

3. Remove from the oven and place back on the cooling rack for 10-15 minutes. Cool completely in the refrigerator for 2 hours. Let warm to room temperature again if desired and slice into 4 rows up and down and across so you get 8 same-size bars. Hint: Use a warmed knife to cut the bars by filling a glass with warm water, leaving the knife in the water for a couple minutes before slicing. ENJOY! Any leftovers should be kept in the baking pan covered with plastic wrap or in a lidded, reusable container.
Disclosure: I was not compensated for this post, however I did receive a sample for my review. All opinions are my own and not influenced in any way.

Print Friendly, PDF & Email

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...

13 Responses to Cookie Bars with Cary’s English Toffee

  1. nancy Br

    I really don’t know !!!!! but love to try it so much

  2. Ramona K

    Oh yum. This and a cup of coffee.

  3. REBECCA PIERSON

    i would share it with my husband, eat it slowly and enjoy it 🙂

  4. June Lisle

    I would eat my toffee by itself and a cup of coffee while enjoying the internet.

  5. Robyn

    I would just eat it straight up! I love dark chocolate

  6. Mike

    with vanilla ice cream!

  7. AdriBarr

    What great sounding candy! And how wonderful that they have kept the family recipe alive. I bet the espresso version would make a wonderful add-in for vanilla ice cream.

  8. Sandy

    That recipe sounds fabulous! Good job! I have enjoyed their chocolates and toffee 🙂

  9. JulieSanford

    I’d use them in brownies,hope to win!

Leave a Reply

Your email address will not be published. Required fields are marked *