Line an 8x8 baking dish with parchment paper. Lightly spray the parchment paper with cooking spray. Set aside.
Add the almond bark to a saucepan. Heat over low heat, stirring gradually, until the chocolate is completely melted.
Add the entire can of Dulche de Leche and a pinch of sea salt. Stir to combine. It will be thick.
Pour into the prepared baking dish and spread into an even layer.
Add the chocolate chips to a small saucepan. Heat over low heat, stirring occasionally, until the chocolate is completely melted.
Pour the chocolate over the fudge and spread evenly over the top.
Sprinkle sea salt all over the top.
Let cool at room temperature for 3-4 hours or until completely firm. You can speed up this process by placing the baking dish in the fridge for about 1 hour.
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Line an 8x8 baking dish with parchment paper. Lightly spray the parchment paper with cooking spray. Set aside.
Add the almond bark to a saucepan. Heat over low heat, stirring gradually, until the chocolate is completely melted.
Add the entire can of Dulche de Leche and a pinch of sea salt. Stir to combine. It will be thick.
Pour into the prepared baking dish and spread into an even layer.
Add the chocolate chips to a small saucepan. Heat over low heat, stirring occasionally, until the chocolate is completely melted.
Pour the chocolate over the fudge and spread evenly over the top.
Sprinkle sea salt all over the top.
Let cool at room temperature for 3-4 hours or until completely firm. You can speed up this process by placing the baking dish in the fridge for about 1 hour.
Slice into 1-inch piece and serve. Enjoy!
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