Bring home a taste of Disneyland with this churro toffee recipe. Buttery toffee coated in white chocolate and dusted with cinnamon sugar has classic churro flavor in every bite.
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Disneyland Copycat Churro Toffee Recipe
If you’ve ever had the pleasure of biting into a piece of the famous Disneyland churro toffee, you’re going to love bringing the magic to your kitchen! Sweet toffee coated in creamy white chocolate then dipped in cinnamon sugar is a combination of the best homemade toffee and homemade churros!
The process is simple with a little patience. Keep an eye on the candy thermometer and dip the toffee while the chocolate is still smooth, and you’ll get that perfect crunchy-meets-creamy texture everyone loves. I couldn’t resist sneaking a little nibble every time I walked through the kitchen!
Why You’ll Love It
- Ready in 45 minutes with just a handful of simple ingredients.
- It brings a bit of the happiest place on earth to your own kitchen!
Ingredients Notes
Find the full printable recipe with specific measurements below.
- Salted butter: An important component in making any toffee. It balances the sweet taste and gives it a smooth, silky finish while adding delicious buttery flavor.
- Granulated sugar: You’ll need some for cooking down and caramelizing the toffee, but also for the cinnamon sugar coating.
- Water: Adding water will help the sugar dissolve evenly and prevents the toffee from becoming rock solid.
- Salt and vanilla: Both enhance the flavor of the toffee.
- White chocolate melting wafers: I used Ghirardelli, but you can use whichever candy melts you prefer.
- Cinnamon and sugar: I have a recipe for cinnamon sugar that can be used for this, with enough leftovers for all kinds of recipes, including churro cupcakes. If you want it to be closest to Disney, use an organic sugar (it’s a little more coarse).
How to Make Churro Toffee
In a medium, heavy-bottomed saucepan, melt the butter, sugar, water, and salt over medium-low heat, stirring frequently with a wooden spoon. Clip on a candy thermometer, making sure it doesn’t touch the bottom.
Stir occasionally and simmer for about 20 minutes until the caramel is a deep amber color and the thermometer reads 285°F. Remove immediately from the heat and stir in the vanilla.
Pour into the prepared 13×18 baking sheet and quick spread it in an even layer. Cool for 3-5 minutes and then use a plastic knife to slice it into squares. I did rows of 4×6, with each square being 3×3.
Melt the chocolate in a microwave-safe bowl for 1-2 minutes until melted and smooth. Use a fork to dip the squares and tap off any excess on the side of the bowl. Immediately dip into cinnamon sugar mixture and flip to coat both sides.
Let it set on parchment paper for about 20 minutes. Enjoy!
Recipe Tips
- Line your baking sheet. It’s very important to line your baking sheet with parchment paper. Toffee is very sticky!
- Dab the top of the toffee with a paper towel if it’s too greasy.
- Make it on a cool day. If it’s too humid, toffee won’t set properly and may be too chewy.
- Add 1/4-1/2 cup of chopped almonds to your toffee like they do at Disneyland.
- Watch the candy thermometer temperature because it can change quickly. It needs to be right at 285 degrees to spread easily and properly.
More Disney inspired recipes include this Disney Dole Whip recipe!
More Copycat Disney Recipes
Churro Toffee Recipe
Ingredients
- 1 ½ cups (3 sticks or 340 g) salted butter
- 1 ½ cup (300 g) granulated sugar
- 2 Tablespoons water
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- 2 (10 ounce) bags of white chocolate melting wafers , I used Ghiradelli
Cinnamon Sugar Topping
- ½ cup granulated sugar
- 2 teaspoons ground cinnamon
Optional: chopped almonds (see note)
Instructions
- Prep. Line a 13X18" baking sheet with parchment paper.
- Melt butter and sugar. In a medium, heavy-bottomed saucepan, combine 1 1/2 cups butter, 1 1/2 cup sugar, 2 Tablespoons water, and 1 teaspoon salt over medium-low heat. Stir frequently with a wooden spoon until the butter is melted and the sugar is dissolved. Leave the spoon in the pot and clip on a candy thermometer, if desired, being careful to not let it touch the bottom.
- Stir. Stirring only occasionally, simmer until the caramel is a deep amber color and the thermometer reads 285°F (takes about 20 minutes). Immediately remove from heat and stir 2 teaspoons vanilla.
- Pour into pan. Pour onto the baking sheet and spread it evenly. Cool 3-5 minutes. Then slice into squares. For each cut go both directions to keep the toffee edges square. I did 3×3 squares (4 slices across the top by 6). Dab the top with paper towel if it's too greasy.
- Mix. Combine 1/2 cup sugar and 2 teaspoons cinnamon in a shallow bowl (for adding dipped toffee).
- Melt chocolate. Once you have your squares and they have cooled, melt the chocolate in a microwave safe bowl at 50% power for 1-2 minutes, or until melted and smooth. Use a fork to dip the squares and then tap off any excess on the side of the bowl. Then immediately add the toffee into the cinnamon sugar and flip onto both sides.
- Cool. Place on a piece of parchment paper and allow to set about 20 minutes.
Last step: Please leave a comment and rating after you make the recipe.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Recipe FAQs
No need to keep it in the fridge. Keep it stored in an airtight container or Ziploc bag for up to 2 weeks. If you have more than a single layer, separate the layers with parchment paper to prevent sticking.
It freezes beautifully for up to 3 months. Just remember to bring it to room temperature before you bite into it.
Alisha
These were so amazing! It was hard to control myself – a little nibble here & there as I walked past. Alisha, recipe tester
Sarah @IHeartNaptime
So glad you loved the churro toffee, agreed it’s so irresistible to just nibble on continuously!