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A stack of golden cinnamon-sugar coated churro toffee squares filled with white cream and drizzled with dark chocolate, served on a plate with chocolate chips scattered around, and a blurred poolside background.

Churro Toffee Disneyland Copycat

A crisp, buttery homemade English toffee coated in smooth white chocolate and generously dusted with a glittering, sweet cinnamon sugar churro crust.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 people
Course: Dessert
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter Rich dairy candy foundation base
  • 1 cup granulated sugar Caramelized to build hard snap
  • 11 ounces white chocolate chips Melted for the velvet coating
  • 1 tablespoon ground cinnamon Delivers authentic bakery aroma flavor
  • ¼ cup coarse sugar Mixed with spice for crust

Equipment

  • 1 Heavy saucepan Distributes heat evenly safely
  • 1 Baking sheet Lined with parchment paper
  • 1 Candy Thermometer To track exact temperature

Method
 

  1. Boil the sugar and unsalted butter together constantly until a candy thermometer reads exactly 300°F.
  2. Pour the amber liquid onto parchment paper and score lines before the brittle block hardens completely.
  3. Submerge each broken toffee portion entirely inside the melted white chocolate until uniformly coated smooth.
  4. Toss the wet bars inside the cinnamon sugar mixture immediately and finish with dark chocolate lines.

Notes

Boil the sugar and butter mixture until it reaches the exact 300°F hard crack stage to ensure a clean candy snap. Melt the white chocolate gently using short heating cycles to prevent scorching.