Churro Toffee Disneyland Copycat Recipe

5 from 11 votes

Sharing my Churro Toffee recipe with you today that tastes just like the ones that Disney California Adventure Park offers from Trolley Treats! Disneyland Copycat Recipes are some of my favorites to re-create, hope you enjoy this toffee recipe that makes you feel like you’re at the Parks!

churro toffee

Churro Toffee

I have so much fun creating Disneyland Copycat Recipes!  Stay tuned for more coming soon. This is “Churro Toffee” as I like to call it from Disney California Adventure Park’s Trolley Treats located on Buena Vista Street!  You can now get Churro Toffee at all of the bakeries around Disneyland Resort plus Marceline’s Confectionery in Downtown Disney District. Before you learn to make homemade English Toffee, you’ll need to purchase a candy thermometer.  Check the kitchen section from any Target or Walmart.  Some grocery stores even carry them.  Amazon is my favorite to order for quick delivery!

Be sure to check out my Mickey Mouse Sugar Cookies for more Disney magic at home! Follow Picky Palate on Instagram for daily recipe inspiration.

How To Make English Toffee

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To start, you’ll need a large saucepan and 4 sticks of butter to start.  That is equal to 2 cups.  Place this over medium heat.

churro toffee

Add 2 cups of sugar and 1 teaspoon kosher salt to the saucepan as well.  Couldn’t resist my Mickey spatula to help me out today, lol!  Found him at the Parks a year or so ago.

churro toffee

Stir until butter and sugar is melted then place your candy thermometer in the saucepan.  You’ll notice the mixture will bubble and boil.  This is good.  Be careful, it is very very hot.  Stir every now and then until toffee mixture reaches 285-300 degrees F.  Once it reaches 285 degrees, I remove it because it goes up quickly at this point.

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Pour mixture into a parchment lined large baking sheet.  I use the half sheet size 18 x 13-inches.

churro toffee

Be sure to read my recipe instructions carefully below, you have a couple options at this point.  To make it look like what Trolley Treats serves, you’ll need a plastic knife to cut squares after toffee has set a couple minutes.  You want to cut your squares while toffee is still soft.  Go over your lines 4 or 5 times then refrigerate a good 20 minutes.  Photo on the right is after the toffee was refrigerated for 20+ minutes.  Remove it and break squares apart.

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Another thing I recommend for simplicity, are the Ghirardelli White Melting Wafers.  You’ll need 2-3 bags.  Find them in the baking section of your grocery store or Amazon.  They melt so easy and taste great.  Melt your wafers in a heat proof bowl and get ready to dip your toffee!

churro toffee

Dip each piece of toffee in chocolate and place onto parchment paper.

churro toffee

Mix 1/2 cup sugar and 1 tablespoon ground cinnamon in a small bowl for your churro topping.

churro toffee

Sprinkle cinnamon sugar mixture over chocolate and let set up a good 30-40 minutes.

Churro Toffee!

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Just like what you get from Trolley Treats made right in your own kitchen!  Love it!  Hope you enjoy.

How To Serve

Serve your toffee room temperature for your upcoming parties! They make great neighbor gifts too for the Holidays.


Store any leftovers in an airtight container for up to 3 days.

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5 from 11 votes

Churro Toffee, Disneyland Copycat Recipe

Do you love Disneyland's Churro Toffee? Here's how to make it right at home!
Course: Dessert
Cuisine: American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 12 LARGE Squares
Calories: 401kcal
Author: Jenny
Cost: $20
Print Pin


  • Stove
  • large saucepan
  • mixing spoons
  • half size sheet pan
  • measuring cups
  • measuring spoons
  • parchment paper
  • plastic knife
  • heat proof bowl


  • 4 sticks butter equal to 2 cups
  • 2 cups white sugar
  • 1 teaspoon salt
  • 3 bags Ghirardelli White Melting Wafers

Cinnamon Sugar Churro Topping

  • 1/2 cup granulated sugar mixed with 1 tablespoon ground cinnamon


  • Place parchment paper in large baking sheet. I used the half sheet size.
  • Place the butter, sugar and salt in a large saucepan over medium heat, stirring until the butter is melted. Mixture will come to a boil, and cook until the mixture becomes a dark golden color. Cook and boil until the temperature has reached 285 degrees F (137 degrees C). Continue stirring occasionally.
  • As soon as toffee reaches temperature, pour into prepared baking sheet. At this point, you can leave whole, and let set up for 20 minutes in refrigerator. Melt wafers according to package directions and pour over toffee. Sprinkle with cinnamon/sugar mixture and let set up another 40 minutes. When set, break toffee into pieces and enjoy!
  • OR if you want your toffee to look just like the ones that Disneyland Bakeries serve, after toffee sits in baking sheet for about 2 minutes, take a plastic knife and start cutting into squares. Toffee will still be soft, so you want to cut the squares at this point. I go over these lines at least 4 or 5 times as the toffee starts to continue setting up. Once you are happy with your squares, place in refrigerator and let set for at least 20 minutes. Melt wafers according to package directions and dip each square into chocolate. Place onto parchment paper and sprinkle with cinnamon/sugar mixture. Let set up another 40 minutes and then enjoy!



Calories: 401kcal | Carbohydrates: 33g | Fat: 30g | Saturated Fat: 19g | Cholesterol: 81mg | Sodium: 464mg | Potassium: 9mg | Sugar: 33g | Vitamin A: 945IU | Calcium: 9mg
Keywords: copycat recipes, disney recipes, disneyland recipes

This recipe has no association with Disneyland Resort, just a recipe from my kitchen, enjoy!

Pin Churro Toffee

churro toffee

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77 Responses
  1. Amie

    Mine isn’t as pretty but it’s super yummy! (FYI took it off heat at 285 because I was afraid of burning it, but it is pretty light in color….still super tasty!)

  2. Diane Kershaw

    5 stars
    So yummy and appreciate all the comments above that I read! How do you store it if you make it a week ahead

  3. Laurie

    Help! I’ve made this a few times and though it tastes delicious, I can never get the chocolate to stick to the toffee. When I try to break it into pieces the chocolate part slides off and I’m left with naked toffee. Any suggestions? Thanks!

    1. Jenny

      Hi Laurie, try using a paper towel to wipe your cooked/cooled toffee before dipping in chocolate, removing the greasy butter layer. That should do the trick.

  4. Ana

    5 stars
    This recipe is so delicious! I will be making it again soon.

    I did want to pass along something that worked really well for me. After letting the toffee harden for a few minutes, I pulled the parchment paper off the baking sheet and onto a cutting board. Then I used my pizza cutter to cut the toffee into perfect squares. It was a lot easier for me than making repeat cuts with a knife.

  5. Marina

    Hi Jenny! I’m wondering if you (or anyone else who has made this) has successfully used vanilla almond bark instead of the Ghiradelli wafers? With it being around the holidays I see the bark is on sale but I didn’t know if it would sacrifice the taste.

    1. Jenny

      Yes, the Vanilla Almond Bark works just fine too 🙂 I do prefer the Ghirardelli wafers taste wise, but just my opinion 🙂

    1. Julianne Louise Vallejos

      Yes! I couldn’t find the melting wafers at the two grocery stores that I went to so I used chips instead and they worked just fine 🙂

  6. Marissa

    I can’t find Ghirardelli white melting wafers in any stores near me! Is there an alternative coating you would suggest?

    1. Janelle P

      Also for anyone interested- this year I purchased some bulk boxes of the white chocolate ghiradelli wafers directly from ghiradelli and they even had a free shipping promo when I did. They had a true bulk amount but also boxes of 6 bags. If you know you’re making a bunch for holidays it’s the way to go! I ordered in October and got them fast!

    1. Jenny

      White chocolate chips work too, just trickier to melt consistently. The white melts in another brand work too.

  7. Ashley

    Hi Jenny, could you tell me, is it 401 cal for 1 square? Or 401 cal for the batch of 12? And can the sugar be replaced with granulated sweetener? Thank you

    1. Jenny

      Hi Ashley, my squares are huge, so that’s for one giant square. You can make them smaller if you’d like, but I don’t think a sweetener would work for toffee.

    1. Jenny

      You can use either honestly 🙂 If you use salted, you can omit the salt listed in the recipe.

  8. Jen

    I’m obsessed with this recipe! I was wondering if you think it would work to half it? I want to eat all of it of course, but also shouldn’t haha. Thanks!

    1. Jenny

      Hi Jen, I think it would be fine to half it, just use a smaller baking sheet to set up the toffee 🙂

  9. Jane

    5 stars
    Can I use marshmellow creme instead of the white chocolate? I made it as stated in your recipe and it was delish. My grandkids love anything marshmellowy so I wanted to see what you thought about using it. Thanks – love your recipes

    1. Jenny

      Hi Jane, you know, I would break up the toffee and have a bowl of marshmallow creme to dip rather than try to coat the toffee with it. It would get pretty messy. Maybe a little bowl of cinnamon sugar to sprinkle too.

  10. Yezie

    5 stars
    Churro toffee is my boyfriends favorite sweet snack @ Disneyland and since it closed down this week, I made this for him today and he loved it! Thanks for the recipe!

  11. Sam

    5 stars
    I made this for friends. They love these. Taste even better then Disney. I did however added roasted almonds I baked in oven till golden. Then added to sheet pan and poured the toffee on it. They are so good. Expensive yes. But mine made about 16 or so huge ones. Unlike Disney for 1 for 5 dollars it’s worth it

  12. Cait

    Tried this once already and can’t wait to make it again! The toffee in the parks has nuts in it doesn’t it? Do you know what kind they are?

    1. Jenny

      I believe almonds, feel free to add a handful of almonds to the toffee right before transferring it to the baking sheet.

      1. SDC

        5 stars
        So delicious!!! One of my favorite recipes. I was wondering if instead of dipping the whole piece of toffee into the melted white chocolate, If you can drizzle it on top? Would the toffee be too sticky without that coating?

        1. Jenny

          It would work just fine just drizzling. The toffee isn’t sticky, maybe a tad greasy from the butter 🙂 I like to use a paper towel to pat the toffee before dipping in chocolate or drizzling in your case 🙂

  13. Nikki

    Does anyone know the measurements of how much is in a bag of the melting wafers? I’m not from the US so we don’t have bags but I do have access to them in bulk. Just need an idea of measurements. Thanks!

    1. Carly

      5 stars
      Hi Jenny, I tried these today and they taste amazing! Quick question though, how long can I store them for? And should they be kept in the fridge or pantry?

      1. Jenny

        Hi Carly, I keep mine in an airtight container or baggie on the counter for about a week. You can refrigerate them for a couple weeks 🙂

    2. Hanna Helbert

      Hi there! I’m headed to downtown Disney tomorrow and I’m wondering how long you think Churro toffee can last? I want to get my bestie some and bring it to her in AZ in two weeks. Will it still be good? Should I mail it instead?

      1. Jenny

        I refrigerate it in a ziplock bag, it seems to keep for a couple months!! Keep it refrigerated before you bring it to your friend.

  14. Carina

    5 stars
    Thanks so much for this recipe! I was craving and won’t be going to Disneyland for maybe another month so this was a perfect way to get my fix! It’s soooo good!!!! ❤️❤️

  15. Diana

    Worked out great except I realized my “half sheet” was a commercial half sheet and not the same so I had a thinner toffee which I liked. Also only needed two bags of white chocolate. Thanks for the recipe

  16. Heather Miller

    My friend just brought me some of this toffee from Disneyland and now I’m thinking how will I go without this on a consistent basis?! It’s honestly one of my favorite things I’ve ever had so I am so happy to have found this recipe so I can make it myself!!

  17. Meg

    Silly question but do you dip both sides of the chocolate covered toffee into the cinnamon sugar?

    1. Katie Prewitt

      If you cover both sides with white chocolate then yes but if you’re just pouring the chocolate over the top then just on top of the chocolate works!

  18. Ray Greer

    I’ve tried this twice. The first time I took the toffee of the stove and spread out on parchment paper when it reached 285 degrees. It came out soft and light in color. I tried again, waiting until 300 degrees and the same thing happened. I have no idea what I’m doing wrong as I follow the instructions to a “T”. Any ideas?

      1. Ani Vosganian

        I just made the recipe now and took it off at 285 degrees (if not one notch higher) and its light in color as well… I don’t get what I did wrong either since I followed the instruction…. hopefully its still edible/tastes okay? This is my first time making toffee soo….

        1. Jenny

          Hi Ani, sometimes if the heat is too high, the toffee will come up to temperature too quickly not getting that dark golden color. Try lowering your heat a notch or two to see if that helps. Let me know if you have any other questions.

          1. Courtney


            I have had a hard time making caramel in the past due to a change in altitude. The issue listed above could be an altitude issue. What is your altitude where you’re located?

  19. Robert

    Just made this. We are AP members at Disneyland and we buy this quite often. It came out not as pretty buy spot on taste wise. Awesome. I will blame you in advance for any weight gain.


    1. Brittany Gale

      Hi, I tried making this and it did not turn out and I’m trying to figure out why. When making the toffee part, I waited until it hit 285 and took it off the heat and poured it onto the parchment paper lined baking sheet. After pouring it, there was a layer of butter on the top. How do I avoid that from happening?

      1. Debi

        When I make my regular toffee, which I’ve made dozens of times, I continuously stir the toffee on medium high heat, when it turns peanut butter color I drop a bit on the cookie sheet and if it hardens right away then it’s ready to pour onto the cookie sheet. Also, the recipe I use does not call for salt, and I add 3 tablespoons of water, not sure why, but I add it every time. I have never had to put my toffee in the refrigerator either, it hardens up just fine while cooling on the cookie sheet. Also, once I pour the very hot toffee onto the cookie sheet I wait about 5 minutes then I add the chocolate, in this case the whit chocolate liberally over the toffee and let melt direct on the toffee for about a minute, then I spread the melted chocolate over the toffee, like frosting a cake. No messy melting chocolate in a pan. Then follow the directions as follows.

        1. Jenny

          Hi Rachael, if the butter and sugar are separated, it could mean the heat was too high while bringing it up to temperature. Also, stir constantly while heating.

      2. Rachael Howard

        Hi. I also made it and ended up with a layer of butter on top. Did you work out why this was happening or how to stop it??

          1. Jenny

            Hi Bethany, if the butter and sugar are separated, it could mean the heat was too high while bringing it up to temperature. Also, stir constantly while heating.

  20. Lauren Allen

    Just when I though toffee couldn’t get more delicious!! I will definitely be trying this recipe!

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