Homemade Recipes

Ingredients:

Fudge Layer:

1 bag (12 oz) semi sweet chocolate chips (2 cups)

1 can (14 oz) sweetened condensed milk (not evaporated)

1 1/2 cups whole roasted salted cashews

Caramel Layer:

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

Method:

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.