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A stack of four milky candy bars, dusted with sugar, displayed against a blurred background with scattered white chocolate chips and a hint of tan cloth underneath.

Churro Toffee Recipe

Make one of the BEST Disneyland treats with this Churro Toffee recipe. Rich buttery toffee dipped in white chocolate and cinnamon sugar!
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Prep Time 5 minutes
Cook Time 20 minutes
Refrigeration Time 1 hour
Total Time 1 hour 25 minutes
Servings: 12 LARGE squares
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups butter
  • 2 cups sugar
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 20 ounces white candy melts NOT white chocolate chips
Cinnamon Sugar
  • 1/3 cup sugar
  • 2 teaspoons cinnamon

Equipment

  • Candy thermometer

Method
 

  1. Step 1: Combine butter, sugar, vanilla, and salt in a saucepan over medium heat. Stir constantly until butter and sugar are dissolved together, then bring to a rolling boil.
    A stainless steel bowl containing melted butter, a pool of beaten egg, and a mound of granulated sugar, ingredients combined for a baking recipe.
  2. Step 2: Cook and stir until the mixture turns a caramel brown and reaches the crack stage. For best results, use a candy thermometer and pull it off the heat when it is between 280-300 degrees.
    A close-up of a candy thermometer showing a temperature of about 250 degrees fahrenheit, inserted into a pot of bubbling caramel on a stove.
  3. Step 3: Pour toffee onto a parchment lined baking sheet. Use a spatula and spread it evenly over the sheet.
    A uniform layer of smooth peanut butter fudge spread out on a parchment paper-lined surface. the fudge has a creamy, light brown color and a glossy texture.
For Toffee Squares just like at Disneyland
  1. Step 1: While the toffee is still hot, start cutting out the squares with a metal or plastic spatula. You can also use a bench scraper. Go over the lines 4-5 times or until the toffee holds the square shape. Place in the fridge and let chill for at least 20 minutes.
    A tray of neatly cut homemade peanut butter fudge arranged in squares, separated by parchment paper strips.
  2. Step 2: While the toffee is chilling, make the cinnamon sugar mixture.
    A close-up view of a white bowl filled with fine, light brown powder, placed on a marble surface. the texture of the powder appears smooth and uniform.
  3. Step 3: Melt the candy melts in the microwave in 30 second increments. Stir thoroughly between each increment.
    A clear glass bowl containing a smooth, creamy beige sauce or dressing, viewed from above on a marble countertop.
  4. Step 4: Dip each square fully in the candy melts. Place on parchment paper and sprinkle with cinnamon sugar while the chocolate is still wet. Once all the pieces are dipped, let them chill in the fridge for at least 40 minutes.
    A tray of freshly baked cinnamon rolls covered in sugar, displayed on a parchment-lined baking sheet, with the watermark "favorite family recipes" visible.
For Easy Churro Toffee
  1. Step 1: After pouring the toffee into the baking sheet and spreading it, put it straight into the fridge for 20 minutes. Make the cinnamon sugar and melt the chocolate the same way as written above. Pour the melted chocolate over the top and spread evenly. Sprinkle with cinnamon sugar. Refrigerate for at least 40 minutes. Break into pieces.
    A stack of cinnamon-laced cookies sprinkled with sugar on a white plate, beside a bowl of white chocolate chips, set against a kitchen tile backdrop.

Notes

  • For extra crunch, spread a layer of chopped almonds or peanuts over the baking sheet before pouring the toffee.
  • I like to use the Ghirardelli white candy melts for the best flavor. They are sold at most grocery stores.
  • Have your parchment paper lined baking sheet ready so you can move quickly once the toffee is at the correct temperature.