Cajeta caramel fudge

Ingredients:

Fudge Layer: 

• 2 cups (500 mL) semisweet chocolate chips
• 1 can (300 mL) sweetened condensed milk (not evaporated)
• 1 1/2 cups (375 mL) whole roasted salted cashews

Cajeta Caramel Layer:

• 8 oz (250 g) white chocolate baking bars, coarsely chopped
• 3/4 cup (175 mL) cajeta (goat milk caramel spread) from 23.3-oz bottle
• 1 cup (250 mL) whole roasted salted cashews
• 1/2 tsp (2 mL) 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.