Disneyland churro toffee is one treat that is a must-have when you go to the park. With its buttery toffee center and white chocolate coating dusted with cinnamon sugar, this churro toffee recipe melts in your mouth and tantalizes all the taste buds. But what happens when you’re back at home wanting to relive the magic? You make this copycat version instead!
Churro toffee made its debut at the Disneyland Resort several years ago and quickly became one of the most popular treats throughout downtown Disney.
Originally the toffee could only be found on the Pixar Pier, but now you can grab a batch just about anywhere in the park; including Marceline’s Confectionary, Candy Palace, and Trolley Treats.
Don’t get me wrong, if we go back to the Disney California Adventure Park, I will have a piece. But when you make this churro toffee recipe at home, you are saving BIG bucks! One piece of toffee at the park is going to run you at least $5.99!
Why You’ll Love this Disneyland Copycat Churro Toffee
- Only one of the best desserts you’ve ever tasted!
- Each buttery piece of toffee is dipped into white chocolate and coated with a sweet cinnamon sugar mixture.
- The version I am going to show you how to make today has nuts, which is similar to a homemade English toffee bar.
What Ingredients do I Need for the Churro Toffee Like Disney?
- Salted Butter
- Granulated Sugar
- Vanilla extract
- Raw almonds
- White chocolate melting wafers
- Cinnamon sugar
How To Make Churro Toffee Like Disney
Prep pan. Line a jelly roll or half-sheet pan with parchment paper. Melt the butter and sugar in a large saucepan over medium heat, stirring constantly. Monitor temperature. Continue cooking over medium heat after the butter has melted and place a candy thermometer in. Keep an eye on the temperature and stir frequently.
Toast almonds. Grind or chop the almond and place them on a baking sheet. Roast for 3 to 5 minutes at 350 degrees. Quickly remove them from the pan and set them aside. Once the butter mixture has reached 270 degrees F, watch closely! Continuously stir and immediately remove from the heat once it reaches 300 degrees. Add vanilla and almonds. Stir in the vanilla extract and chopped nuts.
Transfer. Spread the toffee into the prepared pan. Cool and cut- Let the toffee mixture rest for 1 to 2 minutes until it thickens to where it holds its shape. Use a plastic knife or spatula to draw lines so you have 12 squares. Go over the lines multiple times until it’s almost separated. Place the toffee in the freezer for 15 minutes, then break it apart into pieces. Take the toffee out of the freezer and blot any butter or nuts. Line a sheet pan with parchment paper and set aside. Combine the cinnamon and sugar in a bowl and keep it nearby.
Melt chocolate. Add the chocolate wafers to a small bowl and microwave in 30-second increments until smooth. Dip. Coat each churro toffee piece in the white chocolate, then tap on the edge of the bowl so the excess drips off. Add cinnamon and sugar. Hold each piece of dipped toffee over the cinnamon sugar bowl. Use a spoon to sprinkle the mixture on top, then place them on the baking sheet. Allow time to set. Let the chocolate set up completely by leaving it at room temperature or chill it in the fridge or freezer to speed things up.
- Unsalted butter. If you use this kind of butter, add 1 teaspoon of salt to the saucepan with the butter and sugar.
- Watch the temperature. The butter and sugar heat up slowly, but once it gets to 300 degrees the temp can shoot up FAST! So you want to remove it quickly so it doesn’t burn.
- Roasting almonds. By chopping them up, they roast faster than being whole. Also, be sure to take them off the hot baking sheet because they can burn even after being taken out of the oven.
- Skip the dipping. If you don’t mind the churro squares not being perfect, once you spread the toffee into the pan you can pour the melted chocolate on top. Then sprinkle with the cinnamon and sugar. Once it has set, just break it into pieces and serve.
- How to store. Once the toffee has set, keep it in an airtight container or plastic bag.
- 2 cups salted butter
- 2 cups granulated sugar
- 2 teaspoons vanilla extract
- 1 cup whole raw almonds
- 2 10- oz. packages of white chocolate melting wafers
- cinnamon sugar combine 6 tablespoons granulated sugar with 1 teaspoon ground cinnamon
- Prepare a half sheet pan or jelly roll pan by lining with parchment paper. This will make a thicker toffee.
- In a heavy saucepan, melt together the butter and sugar over medium heat, stirring constantly to keep the sugar from burning on the bottom of the pan.
- Once the butter has fully melted, continue cooking over medium heat, stirring frequently and closely monitoring the temperature of the mixture.
- Meanwhile, prepare the almonds by grinding or chopping. Spread chopped almonds on a baking sheet and bake at 350°F for 3-5 minutes or until the almonds become fragrant and are beginning to brown lightly. Remove roasted almonds from the oven and the hot pan to prevent them from burning. Set aside.
- When the temperature of the sugar/butter mixture reaches 270°F, monitor it very carefully as it will jump in temperature quickly at this point. Stir constantly and cook until the mixture reaches precisely 300°F and then remove it immediately from the stovetop.
- Stir in the vanilla extract (mixture will bubble up) and the chopped, roasted almonds.
- Spread into prepared pan.
- Allow the toffee to cool just slightly (1-2 minutes) until it thickens enough to hold its shape when separated. Use a spatula or plastic knife to create lines in the toffee – separating it into 12 squares. Go over the same lines a couple times if needed to make sure it is mostly separated. The toffee wil snap apart along the lines if some of it is still connected.
- Allow toffee to cool completely – placed in the freezer, it will cool in about 15 minutes. Once cold, break apart the toffee pieces.
- Blot any excess butter or loose nuts from the cooled toffee. Prepare another sheet pan with parchment paper and set near your work space. Be sure the cinnamon sugar mixture is nearby also.
- Place melting wafers in a shallow bowl and microwave in 30 second increments, stirring between each, until melted and smooth.
- Dip each toffee piece into the white chocolate, coating it on each side and tapping excess chocolate back into the bowl.
- Hold the dipped toffee over the bowl of cinnamon sugar and use a spoon to sprinkle the cinnamon sugar over the wet chocolate.
- Place coated toffee piece onto parchment lined sheet pan. Continue dipping toffee squares and coating with cinnamon sugar.
- Allow the chocolate to set up completely. You can speed up set time by placing the sheet pan in the refrigerator or freezer.