Easy Churro Toffee

Why you’ll love this recipe

Disneyland copycat: Have you tried the Disneyland churro toffee? This version tastes very similar.

Ease: This recipe only requires few minutes of hands on time and all the steps are simple.

Size: This recipe makes a 10×15 pan, which is perfect to make and share!

Freezer friendly: Want to get a head start on holiday baking? This toffee freezes beautifully.

Recipe overview

*Full recipe below in recipe card*

Lay out Club crackers on a 10x15x1 parchment-lined baking sheet.

Cook butter and brown sugar in a small saucepan. This is the “toffee”. Pour the toffee mixture over the crackers and spread into an even layer. Bake in a 400°F oven for 5 minutes.

Allow the toffee to cool for 5 minutes then top with melted white chocolate.

Immediately sprinkle with a combination of cinnamon and sugar.

Cool and break into pieces.

Storage

Store tightly covered in the refrigerator for up to 4 days or freezer for up to 2 months. Serve chilled or at room temperature.

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Recipe

Churro Toffee

This easy cracker toffee is inspired by the irresistible candy from Disneyland. Layers of buttery brown sugar toffee, salty crackers, white chocolate, and lots of cinnamon sugar. Just wait until you taste this flavor combination!

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Course: Dessert

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 40 pieces (approximately)

Calories: 122kcal

Author: Allison – Celebrating Sweets

Ingredients

• ▢ 40 Club crackers
• ▢ ¾ cup (170g) unsalted butter, cut into large pieces
• ▢ ¾ cup (177g) light brown sugar, packed
• ▢ Two 10 oz bags of Ghirardelli white melting wafers, see note
• ▢ ¼ cup (54g) granulated sugar
• ▢ 2 teaspoons ground cinnamon

Instructions

• Preheat oven to 400°F. Line a 10x15x1 baking sheet with parchment paper. Lay out 40 club crackers in a single layer to fully cover the bottom of the baking sheet.
  
• In a small saucepan, melt butter, brown sugar, and a couple pinches of salt, stirring occasionally. Bring to a simmer (bubbles throughout) and simmer for 3 minutes. Whisk the mixture occasionally to help the butter and brown sugar to combine.
• Immediately pour the toffee mixture over the crackers and use an offset spatula to spread into an even layer. Place the pan in the oven for 5 minutes.
  
• Remove the pan from the oven and place the pan on a cooling rack for 5 minutes. Meanwhile, melt the white chocolate. After the toffee has cooled for 5 minutes, pour the melted white chocolate over the top and spread into an even layer. Combine the granulated sugar and cinnamon and immediately sprinkle over the white chocolate.
  
• Allow the toffee to cool completely, you can speed this up by placing it in the fridge. Once chilled, break into irregular pieces.

Notes

White chocolate: I prefer to use melting wafers (I use Ghirardelli) rather than white chocolate chips for this recipe. The wafers melt perfectly every time. Two 10-oz bags makes a fairly thick layer of white chocolate (as pictured). If you would like a little bit less white chocolate, you can use 1.5 bags.

Storage: Store tightly covered in the refrigerator for up to 4 days, or freezer for up to 2 months. Serve chilled or at room temperature.

Nutrition

Calories: 122kcal | Carbohydrates: 14g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 36mg | Potassium: 45mg | Fiber: 0.1g | Sugar: 12g | Vitamin A: 82IU | Vitamin C: 0.1mg | Calcium: 34mg | Iron: 0.2mg

Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.

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