5.0 from 3 votes
Churro Toffee (Disneyland copycat)
This toffee is just like the real deal. It’s coated in white chocolate and sprinkles with cinnamon sugar.
Prep Time
10 mins
Cook Time
10 mins
Additional Time
1 hr 30 mins
Total Time
1 hr 50 mins
Servings: 12 large squares
Calories: 471 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 4 sticks butter 2 cups
- 2 cups granulated sugar
- 1 teaspoon salt
- 1 teaspoon vanilla
- 2-3 bags Ghirardelli white melting wafers
- Cinnamon Sugar:
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Line a cookie sheet, or a 9x13-inch pan with parchment paper. Spray with cooking spray.
- Place the butter in a pan with the sugar, salt and vanilla. Turn on medium heat and boil till a candy or instant read thermometer reads 285° F. Immediately pour onto the parchment paper and smooth out.
- Let it cool for 5 minutes, then use a plastic knife and cut it into pieces. It may not be separated, and that is fine. Once it has completely cooled, break the pieces apart.
- Heat the white chocolate in a bowl in the microwave for 2 minutes. Stir until there are no lumps. If there are any remaining lumps, microwave for 15 seconds and stir, repeat until smooth. Make sure not to overcook the chocolate.
- Combine the sugar and cinnamon in a separate bowl.
- Line another cookie sheet with parchment paper.
- Use a small piece of parchment paper and spread 2 tablespoons of cinnamon sugar in a small square space.
- Lightly pat all butter off of each piece of toffee with a paper towel.
- Dip each piece of toffee in the white chocolate, coating both sides, then lay on the cinnamon sugar. Lightly spoon the cinnamon sugar over the top and sides of the toffee.
- Gently move to the parchment paper. Repeat until all pieces are coated.
- Allow to dry for 1 hour before serving.
Cup of Yum
Notes
- Tips: You can make the toffee thinner by spreading it out in a larger pan. Just don’t make it too thin or it will bread too easily. I highly recommend using Ghirardelli’s white chocolate wafers. They are creamier and won’t break. Other melting chocolate doesn’t stay smooth and can break, making it hard to keep smooth when coating.
- Storage: Store in an airtight container on the counter for up to 2 weeks. Freeze up to 3 months
Nutrition Information
Calories
471kcal
(24%)
Carbohydrates
76g
(25%)
Protein
3g
(6%)
Fat
19g
(29%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.05g
Cholesterol
12mg
(4%)
Sodium
247mg
(10%)
Potassium
166mg
(5%)
Fiber
0.5g
(2%)
Sugar
75g
(150%)
Vitamin A
19IU
(0%)
Vitamin C
0.3mg
(0%)
Calcium
120mg
(12%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 12large squares
Amount Per Serving
Calories 471
% Daily Value*
| Calories | 471kcal | 24% |
| Carbohydrates | 76g | 25% |
| Protein | 3g | 6% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.05g | 3% |
| Cholesterol | 12mg | 4% |
| Sodium | 247mg | 10% |
| Potassium | 166mg | 4% |
| Fiber | 0.5g | 2% |
| Sugar | 75g | 150% |
| Vitamin A | 19IU | 0% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 120mg | 12% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.