Introduction

This Churro Toffee is a delightful Disneyland copycat treat combining buttery, crunchy toffee with a sweet white chocolate coating and a cinnamon-sugar topping. It’s a perfect indulgence for fans of churros and toffee alike, bringing a bit of the magic right into your kitchen.

A stack of cinnamon sugar bars is shown close up on a white marbled surface, each bar having three layers: a light brown crust at the bottom, a smooth white middle layer, and a thick orange layer on top. The bars are coated with a dusting of coarse cinnamon sugar, giving a sandy texture all over. Two bars sit on top of the stack, broken in half to show the orange interior layer clearly. The bars are arranged in a slightly uneven pile, highlighting their rough edges and crumbly texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups unsalted butter (4 sticks)
2 cups granulated sugar
1 teaspoon salt
1 teaspoon vanilla extract
Three 10-ounce bags Ghirardelli White Melting Wafers
½ cup granulated sugar (for topping)
1 tablespoon cinnamon (for topping)

Instructions

Step 1: Line a standard baking sheet or 9×13-inch pan with parchment paper and spray it thoroughly with cooking spray. This step is essential; do not substitute foil or wax paper.
Step 2: In a large, high-sided pot, combine the butter, sugar, salt, and vanilla. Attach a candy thermometer to the pot’s side. Use a pot larger than you think because the mixture will bubble up significantly.
Step 3: Heat the mixture over medium heat, stirring only until the butter melts. Then, leave it undisturbed until it reaches 285°F on the candy thermometer. This process takes about 20 to 30 minutes.
Step 4: Immediately pour the hot toffee onto the prepared pan. Let it rest and cool for 5 to 10 minutes until it is set but still soft and pliable.
Step 5: Score the toffee with a knife or pizza cutter to create grooves, making it easier to break apart later. You can cut it into 12 to 15 large squares or about 24 bite-sized pieces.
Step 6: Once fully set, break the toffee into pieces. If any butter leaks out, gently pat it off with a paper towel and set the pieces aside.
Step 7: In a medium bowl, melt one bag of Ghirardelli White Melting Wafers. Ghirardelli wafers melt smoothly and evenly, making them ideal for this recipe.
Step 8: In another bowl, combine ½ cup granulated sugar and 1 tablespoon cinnamon. Stir well and set aside or spread onto parchment for easier coating.
Step 9: Dip each toffee piece into the melted white chocolate, then spoon the cinnamon sugar over all sides as evenly as possible. Place the coated pieces on parchment paper.
Step 10: Repeat dipping and coating with the remaining toffee, melting more chocolate as needed.
Step 11: Allow the coated toffee to set at room temperature for 60 to 90 minutes. Avoid refrigerating, as this can cause the cinnamon sugar to liquify.

Tips & Variations

Use a clip-on candy thermometer for safety and accuracy when making the toffee.
Ghirardelli White Melting Wafers are recommended for the smoothest melting; avoid white chocolate chips.
Waiting to let the toffee set completely at room temperature gives the best texture and helps maintain the cinnamon sugar coating.

Storage

Store churro toffee in an airtight container at room temperature for up to 2 weeks. For longer storage, freeze up to 4 months. Be sure to thaw completely at room temperature before serving to avoid breaking your teeth.

How to Serve

The image shows two rows of square pastries on a white rectangular plate, each pastry covered in a layer of cinnamon sugar giving them a light brown, grainy texture. Between the layers of pastry is a creamy white filling visible at the edges. In the center of the plate between the two rows are several cinnamon sticks with a rough, woody texture. Behind the plate, a small white bowl holds more cinnamon sugar, with a single cinnamon stick placed inside. The plate is set on a white marbled surface that is light with soft grey veins. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of chocolate instead of Ghirardelli melting wafers?

While you can use a high-quality white chocolate bar, Ghirardelli wafers melt evenly and smoothly, providing the best coating experience. White chocolate chips are not recommended because they tend to resist melting properly.

Is it necessary to score the toffee before it sets completely?

Yes, scoring the toffee while it is still soft but somewhat set helps you break it into neat pieces later without cracking it unevenly. It also makes the final treat easier to handle and eat.