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Disneyland Churro Toffee Copycat Recipe

Bring the magic of Disney into your home with this delicious Churro Toffee Copycat recipe! It's simple and will make you feel like you're walking down Main Street U.S.A.
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Ingredients
  

  • 1 Cup Salted Butter Room Temperature
  • 1 Cup Granulated Sugar
  • 1/2 tsp Vanilla Extract
  • 1/2 Cup Almonds Toasted and sliced
  • 3 Cups White chocolate melting wafers or chips *See Note
  • 2 1/2 tsp Ground Cinnamon
  • 1/2 Cup Granulated Sugar For Topping

Instructions
 

  • Line a 1/4-size baking sheet or tray with parchment paper or a silicone mat. Allow parchment paper to hang a bit over the sides. You can slit the corners to help it fit better if needed. Set it aside for later use.
  • In a heavy-bottomed saucepan, combine the granulated sugar and salted butter.Stir the mixture over medium heat until the butter melts and the sugar dissolves.
  • Insert a candy thermometer into the mixture and continue cooking over medium heat. Stir frequently to prevent burning and ensure even heat distribution.Cook until the temperature reaches 280°F (138°C) or until the mixture turns a golden amber color. This can take about 15-20 minutes. Be patient. Remove from heat. 
  • Quickly stir in the almonds and vanilla once the toffee reaches the desired temperature.
  • Immediately pour the hot toffee mixture onto the prepared baking sheet, spreading it evenly with a heat-resistant spatula or wooden spoon.Be cautious, as the mixture will be extremely hot.
  • Before the churro toffee cools too much, run a knife through it in a checkerboard pattern to cut your toffee into squares. This step is optional. You can break it into pieces after it's cool if you prefer. Let the toffee cool completely at room temperature until it hardens and becomes brittle. This will typically take 1-2 hours.
  • In a blender or food processor, blitz 1/2 cup sugar a few times to turn it into superfine sugar. Fine sugar will mix better with the cinnamon and distribute more evenly on the toffee. This step is optional. Combine the superfine sugar and the ground cinnamon in a small bowl and set aside.
  • In a microwave-safe bowl, melt 1/2 of the white chocolate melting wafers or chips by microwaving them in 30-second increments. Stir after every 30 seconds. Do not over-melt your chocolate, or it will seize. Pour the chocolate over the toffee and use a rubber spatula to spread an even layer on the top side of the toffee.Immediately sprinkle 1/2 the cinnamon/sugar mixture over the toffee. Allow the chocolate to cool and set. 
  • Once the chocolate has cooled, lift the toffee by pulling on the parchment paper. Flip the entire toffee sheet over, replace it onto the parchment paper, and set it back on the baking sheet. In a microwave-safe bowl, melt a second 1/2 of the white chocolate chips or wafers by microwaving them in 30-second increments. Stir after every 30 seconds. Do not over-melt. Pour the melted white chocolate over the toffee and use a rubber spatula to spread an even layer on the top side of the toffee.Immediately sprinkle with the rest of the cinnamon sugar mixture. 
  • While the chocolate is set, use a sharp knife to cut the chocolate and toffee into the squares you originally made. Or you can break it into chunks once it's cooled. Store in an airtight container. 

Notes

*White chocolate chips vs. white chocolate wafers: White chocolate chips have stabilizers added to help them keep their chip shape while baking. You can use these, but they won't melt as smoothly as melting wafers. The melting wafers have oil added to help them melt smoothly. Both taste great!