White chocolate toffee with nuts and dried fruits

Ingredients:

• 2 tbsp butter + extra for greasing the pan
• 450 g white chocolate granules (2 and 1/4 - 2.5 cups)
• 1 can (400 g) of condensed milk with sugar
• 1/4 teaspoon salt
• 0.5 cup chopped roasted pistachios
• 0.5 cup chopped roasted salted cashews
• 1/3 cup chopped dried apricots
• 1/3 cup chopped dried cranberries
• 1 tsp. orange blossom water

Preparation:

1. Line an 8-inch (20-cm) square baking pan with foil, leaving a 2-inch (5-cm) overhang on both sides; grease the foil with butter. In a large microwave-safe bowl, combine the white chocolate, condensed milk, butter, and salt. Microwave for 1 minute, then stir well. Continue heating in 15-second intervals until the chocolate chips are completely melted, another 15 to 30 seconds.
2. Add the nuts, dried fruit, and orange blossom water to the white chocolate and mix well. Pour the mixture into the prepared pan and spread it evenly with a silicone spatula. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
3. Remove the toffee from the mold by pulling the foil. Use a sharp knife to cut into 2.5 cm squares.