Crust (Borrowed from Dorie Greenspan)
1 cup flour
1/4 cup sugar
2 tablespoons powdered sugar
1/4 teaspoon of salt
1 stick of cold unsalted butter, cut into 12-14 pieces
1 large egg yolk, lightly beaten
2 cups sugar
1/3 cup heavy cream, at room temperature
1/2 cup full fat milk, at room temperature
1/8 teaspoon coarse kosher salt
1 teaspoon vanilla extract
1 cup non-hydrogenated, all natural, cashew butter, well mixed and at room temperature (I like Trader Joe’s Brand)
7 oz of dark or bittersweet chocolate, chopped fine
1/2 stick of butter, at room temperature and cut into 8 small pieces
few pinches of Hawaiian Red Sea Salt or Fleur de Sel (optional – )
Line a 8×8″ baking dish or cake pan with wax or parchment paper so it comes up and over the sides of the pan. Butter the paper. Preheat the oven to 350F.
Melt the chocolate over a simmering pan of water or in the microwave on a very low power setting. When the chocolate has melted, add the butter. Gently mix together until it’s well blended.
Pour the chocolate over the top of the cashew butter fudge layer, smoothing and shaking the pan. Let sit at least 20 minutes in the fridge until solid. If you can wait a solid 8 hours, that would be best. This gives the fudge and chocolate plenty of time to solidify.
When you’re ready to cut the bars, lift it out of its container by the waxed paper and set it on a cutting board. With a very sharp knife, slowly cut through all 3 layers. Clean your knife in between cuts for clean, sharp slices.
Cut it into 1-inch squares. Store the fudge in an airtight container that has been lined with wax paper. Store in a cool or cold place.
Yield: You can get anywhere from 24 big pieces to 40 smaller 2-bite pieces depending on how you cut it. Since the fudge and chocolate are so rich and oh so sweet, I opted for cutting them slightly on the smaller side.