Mocha and caramel flavored toffee

Ingredients:

• 1 can (400 g) of condensed milk with sugar
• 280 g semi-sweet chocolate granules (about 1.5 cups)
• 180 gr. milk chocolate granules (about 1 tbsp.)
• 4 tablespoons butter
• 1 tbsp espresso powder
• 1/4 teaspoon salt
• 3 tbsp. dulce de leche
• 3 tbsp. l. white chocolate granules

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. In a medium saucepan, combine the condensed milk, dark and milk chocolate, butter, espresso powder, and salt. Place over medium heat and cook, stirring frequently and scraping the bottom of the pan with a rubber spatula, until the chocolate is completely melted, about 5 minutes.
2. Combine dulce de leche and white chocolate chips in a small microwave-safe bowl. Microwave in 15-second intervals, stirring, until the chocolate is melted, about 30 seconds.
3. Spread the dark chocolate mixture into the prepared baking dish. Immediately pour the white chocolate mixture over it. Run a knife through the mixture to create a marbled pattern on the surface. Let cool completely at room temperature, about 1 hour. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
4. Remove the toffee from the mold by pulling the foil. Use a sharp knife to cut into 2.5 cm squares.