Peanut butter toffee

Ingredients:

• 1 can (400 g) of condensed milk with sugar
• 2.5 cups granulated peanut butter (280g pack)
• 4 tablespoons unsalted butter
• 1/4 teaspoon coarse salt
• 3 tablespoons crunchy peanut butter
• 3 tbsp. l. white chocolate granules
• 2 tbsp chopped roasted salted peanuts

Preparation:

1. Line an 8-inch square baking pan with foil, leaving a 2-inch overhang on both sides. Lightly spray with cooking spray.
2. In a medium saucepan, combine the condensed milk, peanut butter granules, butter, and salt. Place over medium heat and stir frequently with a silicone spatula, scraping the bottom, until the peanut butter granules are completely melted, about 5 minutes.
3. When the mixture is almost smooth, combine the crunchy peanut butter and white chocolate in a small bowl. Microwave in 15-second intervals, stirring, until melted, about 1 minute.
4. Spread the melted peanut butter mixture into the prepared baking dish. Immediately pour in the crunchy mixture. Run a knife through the mixture to lightly combine the two mixtures, creating a marbled pattern on top. Sprinkle with chopped peanuts.
5. Let cool completely, then cover with plastic wrap and refrigerate until the toffee is completely set, at least 2 hours or overnight.
6. Using the foil, remove the toffee from the pan and cut into 16 small squares. Best served chilled.