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square churro toffee stacked on one another with several pieces broken in half so you see the toffee, the white chocolate layer and cinnamon sugar coating.
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5 from 3 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
Cook Time 20 minutes
Total Time 25 minutes
Servings 9 servings
Calories 402kcal
Author Trish - Mom On Timeout


Cinnamon Sugar Topping

  • cups granulated sugar
  • 2 tablespoons ground cinnamon



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.



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.


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