Churro Toffee

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Churro Toffee is sweet, crunchy, buttery toffee covered in white chocolate and cinnamon sugar for a tasty treat that’s a combination of churros and toffee – two of my all-time favorite treats!

I’m a huge fan of all things cinnamon, and churros are definitely at the top of my list! Churro Ritz Bites, Churro Popcorn, and Churro Bugles capture all those delicious churro flavors too!

Why you’ll love this recipe:

Churro Toffee has officially entered the building, and it is PHENOMENAL. Buttery, crunchy toffee with a white chocolate and cinnamon sugar churro topping just like the one they serve at Disney parks!

This is the easiest churro toffee recipe! No candy thermometer, no dipping, and only a few ingredients required!

Ingredients you’ll need:

• Butter
• Granulated sugar
• Salt
• Vanilla extract
• White chocolate chips
• Cinnamon

This Churro Toffee is covered in delicious white chocolate, sprinkled with cinnamon sugar, and leaves your mouth watering after just one bite! It’s better than the stuff found at Disneyland, AND you can make it at home!

Did you know that you only need 4 ingredients to make the toffee itself? Yep! Homemade toffee only calls for butter, sugar, salt and a dash of vanilla extract!

This easy recipe can be condensed to just these simple steps – make the toffee, cover it in white chocolate, sprinkle it with cinnamon and sugar… and enjoy!

How to make the best Churro Toffee:

• Line a baking sheet pan with parchment paper or a silicone baking mat and set aside.
• In a saucepan over medium heat, combine butter, 1 cup granulated sugar, and salt. Bring the mixture to a boil, then continue to boil, stirring consistently for 5-7 minutes or until the mixture reaches a caramel color.
• Quickly remove from the heat, stir in the vanilla extract, and pour onto the prepared baking sheet. Using an offset spatula, spread the toffee to your desired thickness, then set aside.
• Add the white chocolate chips into a microwave safe bowl and microwave in 30 seconds intervals, stirring in-between, until melted and smooth.
• Spread the melted chocolate onto the surface of the toffee, then stir together the remaining sugar and cinnamon and sprinkle the cinnamon sugar mixture on top.
• Allow the toffee to set and chocolate to harden. When set, break into pieces!

Rich, buttery Churro Toffee is crunchy, sweet and has that hint of warm cinnamon that I can never get enough of! It’s simple to make and perfect for the holidays or anytime you’re craving some sweet and salty deliciousness! This is easily my FAVORITE toffee recipe ever – it’s pure magic.

If you have ever been to the Disneyland Resort (AKA the Happiest Place on Earth) then you may recognize this delicious treat from their bakeries!

The Churro Toffee that you’ll find at Disney is served in large squares. The squares are completely dipped in white chocolate and both sides are covered in cinnamon and sugar. I find that the smaller pieces in this recipe are easier to eat, and since most of the flavor comes from the toffee (and not the white chocolate), covering one side works just fine. It’s quicker, too! I’ll leave it up to you to decide how much chocolate you want on your toffee.

My top tips:

• PREP FIRST:  You’ll want to line your baking sheet and measure all the ingredients ahead of time; this toffee comes together quickly, and starts to set quickly, so it’s best to have everything you need at arms reach!
• COOKING THE TOFFEE: One the butter and sugar have melted together, the toffee mixture will begin to bubble and boil, and you’ll watch it change color. When it changes to the color of raw almonds, that’s when you will remove it from the heat (this takes about 5-7 minutes). If using a candy thermometer, you’ll want it to reach 285 degrees F.
• WORK QUICKLY: It’s important to pour the toffee onto the prepared baking sheet and use an offset spatula to spread it evenly before it begins to firm up. I spread my toffee into a rough 9×13 rectangle, which ends up being about a quarter of an inch thick.
• WHITE CHOCOLATE: I recommend microwaving the white chocolate in 30 second intervals to prevent any burning. White chocolate can be especially temperamental and prone to clumping, so it’s important to melt it down slowly. Once melted, pour the white chocolate over the toffee while it’s warm to ensure that the layers stick together properly.
• CINNAMON SUGAR: The cinnamon sugar topping is what makes this taste like a churro so don’t skip that part and 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, but you can absolutely use a store-bought blend too.
• CHILLING:  If you want to speed up the cooling process, you can transfer the chocolate covered toffee into the fridge or freezer until set. Once it’s completely cooled down and hardened, go ahead and break it apart before serving.
• STORING: Transfer any leftovers into an airtight container andstore in a cool, dry place for up to one week. If you’d like to freeze your Churro Toffee for later, you can do that too. Make sure it’s in a freezer safe food storage container and place it in the freezer, where it’ll stay fresh for up to 3 months. Before you bite into a slice of frozen churro toffee (and possibly hurt your teeth), I recommend thawing to room temp on your counter for a couple hours.

Looking for more candy recipes? Check these out!

• Cookies and Cream Bark
• Brownie Batter Bark
• Salted Caramel Pretzel Bark
• Peppermint Bark Graham Crackers
• Homemade Take 5 Candy Bites
• Homemade Payday Bites
• Pretzel Turtles
• Snickers Brownie Bites

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