Chipotle Toffee

Ingredients:

• 3 tbsp. semi-sweet chocolate granules
• 1 can (400 g) of condensed milk with sugar
• 1 can chipotle peppers in adobo sauce, finely chopped + 1 tsp adobo sauce
• Coconut oil cooking spray to coat the foil
• Coarse sea salt, for sprinkling

Preparation:

1. Line a 20x20 cm square baking pan with foil and smooth the surface. Spray the foil with coconut oil.
2. Combine chocolate chips, condensed milk, chipotle pepper, and adobo sauce in a bowl and heat over medium heat, stirring, until chocolate is melted and smooth, 5 to 7 minutes.
3. Immediately pour the mixture into a foil-lined pan. Smooth the surface with an offset spatula, then sprinkle with sea salt. Refrigerate for at least 2 hours. Cut the toffee into small squares.