This Churro Toffee Recipe is a copycat Disneyland recipe – you know that place – the happiest place on earth!
In this case, I’m referring to the Disneyland resort in California, not Disney World in Florida. If you have been to Downtown Disney on Main Street, you will find their Churro Toffee.
You know, that sweet treat that combines the popular churro dessert with homemade toffee, their signature toffee, which, to me, is a classic toffee recipe.
If this is your first time making this Disney Churro Toffee, you will be very happy with the taste and with how easy it is to make this buttery toffee in your own kitchen. It is one of our family’s favorite treats.
This Disneyland Churro Toffee is a good copycat recipe with crunchy toffee covered in white chocolate and a cinnamon sugar mixture.
Our Churro Toffee recipe tastes very similar to Disney’s version. I think you will really love it!
We love Disneyland copycat recipes, like these Churro Toffee and their Cheeseburger Egg Rolls.
Why You’ll Love Churro Toffee
It’s crunchy toffee covered in white chocolate and sprinkled with sweet cinnamon sugar.
What You’ll Need
Equipment
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- Candy Thermometer
- Parchment Paper
- Plastic Knife
- Cookie Sheet, sometimes called sheet pan or baking sheet
- Airtight container
- Large saucepan
- Safe bowl
Ingredients
Below, I discuss the ingredients and possible substitutions if you don’t have a specific ingredient. However, if you are looking for the specific measurements of each ingredient, scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.
- Butter – unsalted real butter
- Sugar – granulated sugar
- Salt
- Vanilla Extract
- White melting wafers – Ghirardelli’s is the brand I recommend; other brands don’t work as well.
- Cinnamon
How To Make Churro Toffee
Line a cookie sheet or a 9×13-inch pan with parchment paper. Spray with cooking spray.
Place the butter in a pan with the sugar, salt and vanilla. Turn on medium heat and boil till a candy or instant-read thermometer reads 285° F.
Immediately pour onto the parchment paper and smooth out.
Let it cool for 5 minutes, then cut it into pieces with a plastic knife. It may not be separated, and that is fine. Once it has completely cooled, break the pieces apart.
Heat the white chocolate in a bowl in the microwave for 2 minutes. Stir until there are no lumps. If there are any remaining lumps, microwave for 15 seconds and stir, repeat until smooth. Make sure not to overcook the chocolate.
Combine the sugar and cinnamon in a separate bowl.
Line another cookie sheet with parchment paper.
Use a small piece of parchment paper and spread 2 tablespoons of cinnamon sugar in a small square.
Lightly pat all the butter off of each piece of toffee with a paper towel.
Dip each piece of toffee in the white chocolate, coating both sides, then lay on the cinnamon sugar.
Lightly spoon the cinnamon sugar over the top and sides of the toffee.
Gently move to the parchment paper. Repeat until all pieces are coated.
Allow to dry for 1 hour before serving.
Recipe Tips
- Thin Churro Toffee – You can make the toffee thinner by spreading it out in a larger pan. Ensure you don’t make it too thin, or it will break too easily.
- Quality Matters – I highly recommend using Ghirardelli’s white chocolate wafers. They are creamier and won’t break. Other melting chocolate doesn’t stay smooth and can break, making it hard to keep smooth when coating.
How Do I Store Churro Toffee?
Store in an airtight container on the counter for up to 2 weeks.
Can I Freeze Churro Toffee?
Freeze in a freezer-safe, airtight container for up to 3 months.
If you made and love this Churro Toffee, leave a comment and a 5-star rating to let others know about these wonderful sweet treats!
Recipe
Churro Toffee (Disneyland copycat)
Ingredients
- 4 sticks butter 2 cups
- 2 cups granulated sugar
- 1 teaspoon salt
- 1 teaspoon vanilla
- 2-3 bags Ghirardelli white melting wafers
- Cinnamon Sugar:
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Line a cookie sheet, or a 9×13-inch pan with parchment paper. Spray with cooking spray.
- Place the butter in a pan with the sugar, salt and vanilla. Turn on medium heat and boil till a candy or instant read thermometer reads 285° F. Immediately pour onto the parchment paper and smooth out.
- Let it cool for 5 minutes, then use a plastic knife and cut it into pieces. It may not be separated, and that is fine. Once it has completely cooled, break the pieces apart.
- Heat the white chocolate in a bowl in the microwave for 2 minutes. Stir until there are no lumps. If there are any remaining lumps, microwave for 15 seconds and stir, repeat until smooth. Make sure not to overcook the chocolate.
- Combine the sugar and cinnamon in a separate bowl.
- Line another cookie sheet with parchment paper.
- Use a small piece of parchment paper and spread 2 tablespoons of cinnamon sugar in a small square space.
- Lightly pat all butter off of each piece of toffee with a paper towel.
- Dip each piece of toffee in the white chocolate, coating both sides, then lay on the cinnamon sugar. Lightly spoon the cinnamon sugar over the top and sides of the toffee.
- Gently move to the parchment paper. Repeat until all pieces are coated.
- Allow to dry for 1 hour before serving.
Notes
You can make the toffee thinner by spreading it out in a larger pan. Just don’t make it too thin or it will bread too easily.
I highly recommend using Ghirardelli’s white chocolate wafers. They are creamier and won’t break. Other melting chocolate doesn’t stay smooth and can break, making it hard to keep smooth when coating. Storage:
Store in an airtight container on the counter for up to 2 weeks.
Freeze up to 3 months
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