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Churro Toffee Recipe

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3.8 from 4 reviews

This Churro Toffee recipe is an easy-to-make, irresistible treat inspired by Disneyland candy. It features layers of buttery brown sugar toffee atop a crunchy bed of Club crackers, topped with a thick layer of melted white chocolate and finished with a generous sprinkle of cinnamon sugar for that perfect churro flavor combination. Ideal for dessert lovers craving a sweet, crunchy, and cinnamon-spiced snack.

Ingredients

Base

  • 40 Club crackers

Toffee Layer

  • ¾ cup (170g) unsalted butter, cut into large pieces
  • ¾ cup (177g) light brown sugar, packed
  • Pinches of salt

White Chocolate Topping

  • Two 10 oz bags (about 567g) Ghirardelli white melting wafers (or 1.5 bags for less chocolate)

Cinnamon Sugar Topping

  • ¼ cup (54g) granulated sugar
  • 2 teaspoons ground cinnamon

Instructions

  1. Preheat and Prepare: Preheat your oven to 400°F (204°C). Line a 10x15x1 inch baking sheet with parchment paper and lay out 40 Club crackers in a single layer, fully covering the base of the baking sheet.
  2. Make Toffee: In a small saucepan, melt the butter, brown sugar, and a couple pinches of salt over medium heat. Stir occasionally and bring the mixture to a simmer where bubbles are visible throughout. Simmer for 3 minutes while whisking occasionally to combine the butter and sugar evenly.
  3. Assemble Toffee Layer: Immediately pour the hot toffee mixture evenly over the crackers. Use an offset spatula to spread it into an even layer covering all crackers. Place the baking sheet in the preheated oven for 5 minutes to set the toffee.
  4. Cool Toffee: Remove the pan from the oven and place it on a cooling rack. Let it cool for 5 minutes to set slightly but still be warm enough for the chocolate topping.
  5. Melt White Chocolate: While the toffee cools, melt the white chocolate wafers gently, either in a microwave in short bursts or over a double boiler, stirring frequently until smooth.
  6. Add Toppings: Pour the melted white chocolate over the toffee layer and spread evenly using an offset spatula. Immediately mix the granulated sugar and ground cinnamon, then sprinkle this cinnamon sugar mixture evenly over the melted chocolate before it sets.
  7. Final Cooling and Serving: Allow the toffee to cool completely at room temperature or speed up the process by refrigerating. Once fully chilled and set, break the toffee into irregular pieces and serve.

Notes

  • White chocolate: Using melting wafers like Ghirardelli is preferred over white chocolate chips, as they melt more smoothly and evenly for a thick chocolate layer.
  • Chocolate amount: Two 10-oz bags create a thick chocolate topping as pictured, but reduce to 1.5 bags if you prefer less chocolate.
  • Storage: Store tightly covered in the refrigerator for up to 4 days or freeze for up to 2 months. Serve chilled or at room temperature for best texture.

Find it online: https://marthatasty.com/churro-toffee-recipe/