Toffee with cookie paste

Ingredients:

• 450 g white chocolate, chopped
• 1 and 1/4 tbsp. creamy cookie paste (speculoos)
• 0.5 tsp salt
• 2 tablespoons molasses
• White nonpareil, for topping

Preparation:

1. Line an 8-inch (20 cm) square baking dish with foil, leaving a 2-inch (5 cm) overhang on both sides; lightly spray the foil with cooking spray. Bring 1 inch (2.5 cm) of water to a boil in a medium saucepan over medium-high heat.
2. Combine the white chocolate, cookie paste, and salt in a large heatproof bowl and place the bowl over a saucepan (the bowl should not touch the simmering water). Heat, stirring frequently, until the mixture is completely melted and smooth (reduce the heat if steam is rising around the bowl to prevent moisture from seeping into the chocolate).
3. Remove the bowl from the pan and stir in the molasses. Wipe away any excess water from the bottom of the bowl, then pour the mixture into the prepared baking pan. Spread the mixture evenly with a rubber spatula and sprinkle with white nonpareils. Let set at room temperature for 1-2 hours. Cover with plastic wrap and refrigerate until set, about 30 minutes.
4. Remove the toffee from the pan by pulling on the foil. Use a sharp knife to cut into 2.5 cm squares. If the toffee is too hard or begins to crack when cut, let it soften slightly at room temperature for 10-20 minutes.