• Combine butter, sugar, vanilla, and salt in a saucepan over medium heat. Stir constantly until butter and sugar are dissolved together, then bring to a rolling boil. 
  
• Cook and stir until the mixture turns a caramel brown and reaches the crack stage. For best results, use a candy thermometer and pull it off the heat when it is between 280-300 degrees.
  
• Pour toffee onto a parchment lined baking sheet. Use a spatula and spread it evenly over the sheet.
  

For Toffee Squares just like at Disneyland

• While the toffee is still hot, start cutting out the squares with a metal or plastic spatula. You can also use a bench scraper. Go over the lines 4-5 times or until the toffee holds the square shape. Place in the fridge and let chill for at least 20 minutes.
  
• While the toffee is chilling, make the cinnamon sugar mixture.
  
• Melt the candy melts in the microwave in 30 second increments. Stir thoroughly between each increment.
  
• Dip each square fully in the candy melts. Place on parchment paper and sprinkle with cinnamon sugar while the chocolate is still wet. Once all the pieces are dipped, let them chill in the fridge for at least 40 minutes.
  

For Easy Churro Toffee

• After pouring the toffee into the baking sheet and spreading it, put it straight into the fridge for 20 minutes. Make the cinnamon sugar and melt the chocolate the same way as written above. Pour the melted chocolate over the top and spread evenly. Sprinkle with cinnamon sugar. Refrigerate for at least 40 minutes. Break into pieces.