Cajeta Caramel Fudge

By brownbox

Ingredients

• Fudge Layer
• 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
• Cajeta 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

Details

Adapted from bettycrocker.com

Preparation

Step 1

STEP 1
Line 9-inch square pan with foil. Spray lightly with cooking spray.

STEP 2
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.

STEP 3
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.