Ingredients
1
bag (12 oz) semisweet chocolate chips (2 cups)
1
can (14 oz) sweetened condensed milk (not evaporated)
1 1/2
cups whole roasted salted cashews
8
oz white chocolate baking bars, coarsely chopped
3/4
cup cajeta (goat milk caramel spread) from 23.3-oz bottle
1
cup whole roasted salted cashews
1/2
teaspoon fleur de sel sea salt or coarse sea salt
Preparation
Line 9-inch square pan with foil. Spray lightly with cooking spray.
In large microwavable bowl, microwave chocolate chips and condensed milk uncovered on High 1 minute; stir. Microwave 45 seconds longer; stir until smooth. Add 1 1/2 cups cashews. Spread evenly in pan. Refrigerate 1 hour.
In medium microwavable bowl, microwave white chocolate and cajeta uncovered on High 1 minute, stir. Microwave 45 seconds longer; stir until smooth. Spread evenly over fudge layer. Sprinkle with 1 cup cashews; press gently into caramel layer. Sprinkle with salt. Refrigerate about 3 hours or until firm. Cut into 6 rows by 6 rows. Store covered at room temperature.
