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Churro Toffee Disneyland Copycat Recipe

Nov 30, 2018  |  Add Your Review

Located in Buena Vista Street  Disney California Adventure Park  

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!

copycat recipes

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!  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!

How To Make English Toffee

copycat recipes

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.

copycat recipes

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.

copycat recipes

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.

copycat recipes

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

copycat recipes

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.

copycat recipes

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!

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

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

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

Churro Toffee!

copycat recipes

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

Churro Toffee, Disneyland Copycat Recipe
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Course: Dessert
Cuisine: American
Keyword: christmas, christmas recipes, churro toffee, churro toffee from disneyland, copycat recipes, disneyland recipe, disneyland recipes, toffee recipe
Servings: 12 LARGE Squares
Calories: 401 kcal
Author: Jenny
  • 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
  1. Place parchment paper in large baking sheet. I used the half sheet size.
  2. 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.
  3. 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!
  4. OR if you want your toffee to look just like the ones that Trolley Treats 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!
Nutrition Facts
Churro Toffee, Disneyland Copycat Recipe
Amount Per Serving
Calories 401 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 19g119%
Cholesterol 81mg27%
Sodium 464mg20%
Potassium 9mg0%
Carbohydrates 33g11%
Sugar 33g37%
Vitamin A 945IU19%
Calcium 9mg1%
* Percent Daily Values are based on a 2000 calorie diet.

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

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Reader Reviews

13 Reviews | Reviews RSS

  1. 1
    Becca says:

    Oh my deliciousness! This will make the best neighbor gift this year!

  2. 2
    Lauren Allen says:

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

  3. 3
    Adell Goff says:

    Oh my word! I LOVE white chocolate so much, I will be making this ASAP!

  4. 4
    Kristyn says:

    Yum!! I love these!! It’s so nice to to be able to make them at home!

  5. 5
    Amy Huntley says:

    I can’t wait to try this toffee! It looks delicious!

  6. 6
    Emmalee J. says:

    BEYOND delicious!!! Highly recommend this one for your Holiday baking!

    • 6.1
      Brittany Gale says:

      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?

      • 6.1.1
        Debi says:

        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.

  7. 7
    Robert says:

    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.


  8. 8
    Ray Greer says:

    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?

  9. 9
    Samantha says:

    Is this recipe salted or unsalted butter?

  10. 10
    Meg says:

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

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Jenny Flake

Welcome to Picky Palate, my online kitchen! You'll usually find me with a cookie in one hand and a salad in the other. It's all about the balance :) The recipes you'll see are my creations. The Picky Palate Cookbook is now available. Enjoy!