Introduction

Enjoy the irresistible combination of crunchy toffee and cinnamon sugar with this Disneyland Copycat Churro Toffee recipe. Coated in creamy white chocolate and dusted with cinnamon sugar, it’s a sweet treat that’s perfect for sharing or savoring on your own.

A stack of eight rectangular pastries is shown, each with a thin, white powdered sugar layer on the bottom and a thick golden yellow filling on top; the pastries have a light brown, cinnamon-sugar coated crust giving a rough texture, and the top two pieces are cut in half to reveal the smooth filling inside. The stack sits on a white marbled surface surrounded by more of the same pastries, some laid flat and some partially cropped in the frame. The lighting is soft and warm, highlighting the sugar and cinnamon texture on the crust. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups unsalted butter (room temperature)
2 cups sugar
1 teaspoon salt
2 teaspoons vanilla extract
4 cups white melting wafers or candy chocolate
½ cup sugar
1 tablespoon ground cinnamon

Instructions

Step 1: Line a large baking sheet with parchment paper and set aside.
Step 2: In a 3-quart heavy-bottomed saucepan, combine butter, sugar, vanilla, and salt. Heat over medium-low, stirring constantly until the butter and sugar have melted together.
Step 3: Attach a candy thermometer to the pan and continue cooking, stirring constantly, until the mixture reaches 300°F. This will take about 10–15 minutes. Remove from heat immediately once it reaches temperature, then pour the hot toffee onto the prepared baking sheet.
Step 4: Let the toffee cool for 5 minutes, then use a large kitchen knife to gently score the soft toffee into squares. Repeat scoring over the same lines a few times to prevent the pieces from sticking back together. Allow it to cool completely; placing it in the fridge for 20–30 minutes can speed this up.
Step 5: Once cooled, break the toffee along the scored lines into separate squares.
Step 6: Melt the white chocolate wafers according to package instructions. In a separate dish, combine the cinnamon and remaining sugar to create the churro topping.
Step 7: Dip each toffee piece into the melted white chocolate, shaking off any excess. Then coat it thoroughly in the cinnamon sugar mixture, adding a sprinkle on top for extra flavor. Place the coated toffee on a clean piece of parchment paper.
Step 8: Allow the chocolate to set for about 40 minutes. Once set, the churro toffee is ready to enjoy!

Tips & Variations

Use high-quality white chocolate for a smoother, richer coating.
For a twist, sprinkle a pinch of sea salt over the cinnamon sugar before it sets.
Store toffee pieces in a single layer to prevent sticking and preserve the crispy texture.

Storage

Store churro toffee in an airtight container at room temperature for up to two weeks. Keep away from heat and humidity to prevent the chocolate from melting. If desired, gently reheat slightly before serving to soften the chocolate but avoid melting the toffee.

How to Serve

A stack of square-shaped treats is shown on a white marbled surface; each treat has two layers—a smooth, white base layer and a thick, caramel-colored middle layer, topped with a brown, granulated coating dusted evenly across the surface. Some pieces are broken to reveal the cross-section of the three layers. The treats have a slightly rough texture due to the coating, and cinnamon sticks lie nearby on the surface, adding a warm color contrast. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate instead of white chocolate?

Yes, you can substitute white chocolate with milk or dark chocolate if you prefer a different flavor. Keep in mind that cinnamon sugar pairs especially well with white chocolate’s sweetness.

What if I don’t have a candy thermometer?

Cooking toffee without a candy thermometer can be tricky. One alternative is to cook the mixture until it reaches a hard crack stage and a small amount dropped into cold water hardens and cracks easily. However, for best results, a candy thermometer is recommended.