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Make Disneyland Churro Toffee at HOME! This is an easy copycat recipe but it’s good even if you’ve never had it at the happiest place on earth. Rich, buttery toffee topped with white chocolate and cinnamon sugar – this is easily our FAVORITE toffee recipe ever – it’s pure magic.

A close-up of crispy cinnamon sugar tortilla chips stacked on top of each other. The chips are golden brown with a dusting of cinnamon and sugar, creating a sweet and crunchy texture.


If I could only have one Disney treat for the rest of my life, it would be their Churro Toffee. It’s crunchy and sweet and has that hint of warm cinnamon and I can never get enough of it!

Whenever I visit Disneyland resort I buy way too much of this stuff because I know I can’t get it anywhere else – until NOW! Now I can make churro toffee at HOME and that’s so dangerous…watch out waistline.

What is Churro Toffee?

Churro Toffee is a buttery toffee that’s topped with white chocolate and cinnamon sugar (like a churro, hence the name).

At Disneyland, Disney California Adventure and in the candy store in the Downtown Disney District, they use their signature toffee you can buy at the candy store , but they coat it with white chocolate. The cinnamon sugar is sprinkled on top while the white chocolate is still wet, causing it to stick, and adding a nice warm flavor to the bite.

The first time I saw this toffee version on instagram I immediately thought too sweet. White chocolate, for me, is cloyingly sweet and I don’t normally enjoy it. But, of course, Disney treats freak that I am, I had to try it anyway and I was so surprised:

It’s not too sweet. It’s actually less sweet than the regular toffee – and it tastes BETTER!

A saucepan filled with bubbling churro caramel sauce is placed on a black induction stove. The light golden brown caramel indicates its cooking to perfect churro toffee sweetness. The stove features touch controls with digital displays, ensuring precise heat for this delightful treat.
A baking pan lined with aluminum foil contains a smooth layer of churro toffee, topped with a swirl of white chocolate. The pan is set on a light-colored marble countertop.
A rectangular baking tray filled with churro toffee is topped with a layer of cinnamon sugar. The tray is lined with aluminum foil, and the dessert boasts a smooth, even top adorned with visible swirls of cinnamon. Its set on a marble countertop.

How to make Churro Toffee

  1. I know that making toffee at home can seem difficult because it involves a cooking sugar and using a candy thermometer, but it’s really easy to make homemade toffee. I love my instant read thermometer or my candy thermometer for this.
  2. Only use real butter (not margarine or butter substitute). I prefer to start with unsalted butter but you can use salted and just omit or reduce added salt to a pinch.
  3. Corn Syrup is a must for this recipe – no substitutions.
  4. Making toffee is quick and intense work, so have all your ingredients and your pan prepped and ready do go. Do not leave the cooking sugar alone on the stove!
  5. To make the base of the toffee, you’re going to cooke your butter, sugar, water and corn syrup in a saucepan over medium heat. You bring it to a boil and then let it cook until it’s 290°F.
  6. It’s important to melt your white chocolate before adding it to the top of the toffee. I know some recipes say to add chocolate chips, let it sit, then they’ll melt to spreadable, but white chocolate doesn’t work that way.
  7. I melt the white chocolate in the microwave on 50% power. White chocolate is so temperamental so I melt it low and slow, stirring often. I recommend using white chocolate wafers (white melting wafers such as Ghirardelli) instead of chocolate chips.
A pile of cinnamon sugar covered crackers, golden brown and dusted with sugar and cinnamon, are stacked haphazardly. The crackers have a crisp texture and a sweet, spiced appearance.

Storing Toffee

What’s great about this recipe is you can make it way ahead. It’ll store in the refrigerator for up to 2 weeks in an airtight container. I don’t recommend freezing it.

Expert Tips

  • The cinnamon sugar topping is what makes this taste like a churro so don’t skip that part. Make sure to sprinkle it on while the white chocolate is still melted. I make my own cinnamon sugar mixture with ground cinnamon and granulated sugar.
  • I know that at Disneyland, the toffee is completely coated in white chocolate, but I like to just spread it on the top. It’s so much easier than dipping it!
  • I like to prepare my baking sheet with parchment paper or foil.
  • Use only pure vanilla extract!
Copycat churro toffee

Churro Toffee Recipe

5 from 5 votes
Make Disneyland Churro Toffee at HOME! This is an easy copycat recipe but it's good even if you've never had it at Disneyland. Rich, buttery toffee topped with white chocolate and cinnamon sugar – this is easily our FAVORITE toffee recipe ever!

Recipe Video

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Yield 12 servings
Serving Size 1 serving
Rate RecipePrint Recipe

Ingredients
 

Toffee

  • 1 cup (226g) unsalted butter
  • 1 cup (200g) granulated sugar
  • 3 tablespoons (45ml) water
  • 1 tablespoon (15ml) light corn syrup
  • 1 teaspoon vanilla
  • ¼ teaspoon salt

Topping

  • 8 ounces white chocolate (see note)
  • ¼ cup (50g) granulated sugar
  • 2 teaspoons cinnamon

Instructions

  • Line a 9×13” pan with foil and spray with cooking spray. You can also use parchment, if you prefer.
  • Melt butter in a 2-quart heavy saucepan over low heat. Stir in 1 cup sugar, water, and corn syrup. Bring to a boil over medium-high heat, stirring until sugar is dissolved. Try not to splash the side of the pan too much or the sugar will stick and crystalize; stir gently.
  • Once sugar is dissolved, place a candy thermometer in your pan and cook over medium heat, stirring frequently, until the candy thermometer reaches 290°F (soft-crack stage). This will take from 10-14 minutes, depending on your stove. Watch the heat and adjust it as necessary to keep the boiling uniform throughout cooking. Don’t walk away from the stove; watch it especially carefully during the last 5 minutes or so as it can reach temperature fast. Remove thermometer once it gets to 290°F. Turn off heat, stir in vanilla and salt quickly. Pour into prepared pan.
  • Cool for 4-5 minutes just until the top is set.
  • Meanwhile, melt white chocolate in a microwave safe bowl on 50% power in 30 second increments, stirring between each, until melted and smooth.
  • Stir together cinnamon and ¼ cup sugar.
  • Drizzle melted chocolate over slightly cooled toffee and spread evenly. Sprinkle with cinnamon sugar.
  • Let sit about 3 hours or until set. This can be done on the counter or in the refrigerator. Remove toffee from pan using foil, remove the foil and then break into pieces. Store in an airtight container for up to two weeks.
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Recipe Notes

I recommend using a white chocolate baking bar (such as Bakers or Ghiradelli) instead of using white chocolate chips. Chips don’t melt as well as the baking bar will, but you can use them if you need to.

Recipe Nutrition

Serving: 1serving | Calories: 325kcal | Carbohydrates: 34g | Protein: 1g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 45mg | Sodium: 69mg | Potassium: 59mg | Fiber: 1g | Sugar: 33g | Vitamin A: 478IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American
Author Dorothy Kern

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Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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5 from 5 votes (3 ratings without comment)

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10 Comments

  2. Please update the recipe to show the right type of chocolate in a place where it is easily found. I had chocolate chips, white confectionary coating and a white baking bar but no idea which one I was supposed to use. The chips did not melt well at all but that’s what I went with.

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