Churro Toffee (Disneyland Copycat)

This amazing Churro Toffee is a spot on Disneyland copycat that tastes just like the Churro Toffee you can buy in the parks! Perfectly scrumptious toffee is cut into squares and coated in white chocolate and cinnamon sugar for a tasty treat that is a combination of churros and toffee – two of our all-time favorite treats!

Looking for more holiday treats? Make sure to try my Toffee Recipe,  Buttermilk Pecan Pralines, Candied Pecans and Divinity!

Churro Toffee Recipe

The holiday season marks my favorite time of year and also one of my very favorite times to visit the happiest place on earth – Disneyland! We are obsessed with all things Disney and that love affair extends to the amazing food offerings at the parks.

We have so many favorites but ever since this Churro Toffee was introduced at the parks a few years back, it’s been a favorite that we look forward to enjoying on each visit.

Last Christmas I finally decided enough was enough and we started making Churro Toffee at home. It’s so easy you guys! Today I’m showing you how to make it in the adorable squares that you can get in the park but this toffee recipe can also be made like traditional toffee which is a little easier and less time consuming. Either way is delicious so you really can’t go wrong.

More Christmas Favorites

1. Christmas Crack – An Easy Saltine Toffee Recipe!
2. Christmas Peppermint Patties
3. Kolaczki (Polish Cookies)
4. Peppermint Snowball Cookies
5. Peanut Butter Blossoms

What You’ll Need

There are so many things I love about this Churro Toffee recipe and the short ingredient list is one fo them. As always, you can find the full printable recipe with complete instructions in the recipe card at the end of this post. Let’s take a look at what you’ll need:

• butter – use a good quality butter because it’s one of the main ingredients in this candy recipe.
• sugar – plain granulated sugar is what we’re using for the toffee.
• kosher salt – for balance and flavor.
• vanilla extract – use the best quality you can.
• Ghirardelli White Chocolate Melting Wafers – almond bark and other candy coating can also be used but the flavor of Ghirardelli is much better in my opinion. In a pinch you can also use white chocolate chips but they sometimes don’t melt as smoothly or set as nicely.
• cinnamon-sugar – ground cinnamon and granulated sugar gets sprinkled onto the white chocolate coating while it’s wet and sets up with the white chocolate.

How To Make Churro Toffee

Make Cinnamon Sugar Mixture

1. Whisk together the cinnamon and sugar in a small bowl and set aside.
2. Line a large baking sheet with parchment paper and top with about two-thirds of the cinnamon sugar mixture.

Make Toffee

1. Spray a 9-inch square baking dish with cooking spray and line with parchment paper and set aside.
2. Add butter, sugar and salt to a heavy bottomed 3 quart pot.
3. Bring to a boil over medium low heat, stirring frequently to dissolve the sugar.
4. Cook until the candy has reached 290°F to 300°F, remove from heat and gently stir in the vanilla extract. Pour into the prepared baking dish.
5. Let the toffee sit for 5 to 10 minutes then lift it from the baking dish and set on a cutting board.
6. Use a pizza cutter to cut the toffee into 9 squares. Separate the pieces of toffee an let cool for another 5 minutes or until firm but still warm.
7. Melt the white chocolate wafers according to package directions.
8. Using tongs, dip each piece of the toffee into the melted white chocolate and then place the toffee onto the baking sheet with the cinnamon sugar and sprinkle more cinnamon sugar over the top to completely coat the toffee.
9. Let toffee sit for at least 20 minutes or until the white chocolate has completely set up.

Storage Information

Churro Toffee should be stored in an airtight container for up 2 weeks. You want the toffee to stay cool and dry so store it away from heat and moisture. Toffee can get sticky so keep that in mind if you live in a humid environment.

Top Tips for the Best Churro Toffee

• Use a quality candy thermometer like this one (best for large batches) or this candy thermometer (great for small batches AND large batches and it does a lot more). Digital is my favorite. You literally can’t mess it up. I give the range of 290°F – 300°F for this recipe. I have cooked it from one end of this range to the other and it’s all good. 300°F is hard crack so the toffee will be more brittle the higher you go.
• Set up your stations before you start cooking the toffee because you’ll want to be able to move pretty quickly once you’re ready to cut the toffee.
• Watch the video to see how I make it.

Don’t want to mess with the squares? Make the toffee as directed through step 6. Let toffee set up for about 8 minutes while you melt the white chocolate. Spread the white chocolate over the top of the partially set toffee and then sprinkle with cinnamon sugar mixture. Let the toffee cool completely and then cut into smaller pieces.

This recipe can be easily doubled. Use a 10 x 15 jelly roll pan instead of the 9-in square pan and you’ll be all set.

In the mood for candy making? Try these Peanut Butter Pretzel Truffles (easiest candy EVER), these Chocolate Mint Cream Cheese Buttons (always a crowd pleaser) or check out my 30 Last Minute Christmas Treats here. Lots of great recipes!

You can find all of my CHRISTMAS RECIPES HERE 🙂

More Candy Favorites

1. Martha Washington Candies
2. Peppermint Fudge
3. Buttermilk Pecan Pralines
4. Divinity Candy
5. Homemade Gumdrops
6. Chocolate Covered Mint Patties

How to Make Churro Toffee

Print Pin

5 from 6 votes

Churro Toffee (Disneyland Copycat)

This amazing Churro Toffee is a spot on Disneyland copycat that tastes just like the Churro Toffee you can buy in the parks! Perfectly scrumptious toffee is cut into squares and coated in white chocolate and cinnamon sugar for a tasty treat that is a combination of churros and toffee – two of our all-time favorite treats!

Course Dessert

Cuisine American

Keyword churro toffee, disneyland churro toffee

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 9 servings

Calories 402kcal

Author Trish – Mom On Timeout

Ingredients

Cinnamon Sugar Topping

• 1½ cups granulated sugar
• 2 tablespoons ground cinnamon

Toffee

• 1 cup unsalted butter
• 1 cup granulated sugar
• ½ teaspoon kosher salt
• 1 teaspoon vanilla extract
• 15 ounces Ghirardelli White Chocolate Melting Wafers

Instructions

Prepare Cinnamon Sugar Topping

• Whisk together the cinnamon and sugar in a small bowl and set aside.
  1½ cups granulated sugar, 2 tablespoons ground cinnamon
• Line a large baking sheet with parchment paper and top with about two-thirds of the cinnamon sugar mixture. Tap the baking sheet to level out the cinnamon sugar. You want it very flat so that it completely coats the bottom of each piece of churro toffee when it's placed on the baking sheet. Set aside.

Make Toffee

• Spray a 9-inch square baking dish with cooking spray and line with parchment paper and set aside.
• Add butter, sugar, and salt to a heavy bottomed 3 quart pot.
  1 cup unsalted butter, 1 cup granulated sugar, ½ teaspoon kosher salt
• Bring to a boil over medium low heat, stirring frequently to dissolve the sugar.
• Once the candy is boiling, stir occasionally, slowly and evenly, until the candy has reached 290°F to 300°F, or "hard crack" on a candy thermometer.
• Once the candy has reached 290°F to 300°F, remove from heat and gently stir in the vanilla extract. Pour into the prepared baking dish.
  1 teaspoon vanilla extract
• Let the toffee sit for 5 to 10 minutes (until it's firm enough to lift out but soft enough that you'll still be able to cut it) then lift it from the baking dish and set on a cutting board.
• Use a pizza cutter to cut the toffee into 9 squares. You may need to run the pizza cutter through more than once to completely cut the toffee. Carefully separate the pieces of toffee an let cool for another 5 minutes or until firm but still warm.
• While the toffee is sitting, melt the white chocolate wafers according to package directions.
  15 ounces Ghirardelli White Chocolate Melting Wafers
• Using tongs, dip each piece of the toffee into the melted white chocolate and then tap to let any excess drip off of the toffee. Place the toffee onto the baking sheet with the cinnamon sugar and sprinkle more cinnamon sugar over the top to completely coat the toffee. Repeat with remaining pieces of toffee.
• Let toffee sit for at least 20 minutes or until the white chocolate has completely set up.
• Store in an airtight container in a cool place.

Video

Notes

Toffee should be stored in an airtight container for up 2 weeks. You want the toffee to stay cool and dry so store it away from heat and moisture. Toffee can get sticky so keep that in mind if you live in a humid environment.

Ghirardelli White Chocolate Melting Wafers: You really only need (1) 10 ounce bag but the extra 5 ounces makes the dipping much easier.

Refer to my original toffee recipe for additional information. If you prefer to make this recipe like classic toffee (not squares), follow these steps:

Make the toffee as directed through step 6. Let toffee set up for about 8 minutes while you melt the white chocolate. Spread the white chocolate over the top of the partially set toffee and then sprinkle with cinnamon sugar mixture. Let the toffee cool completely and then cut into smaller pieces.

 

Nutrition

Calories: 402kcal | Carbohydrates: 57g | Protein: 1g | Fat: 20g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 133mg | Potassium: 16mg | Fiber: 1g | Sugar: 56g | Vitamin A: 636IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg