1-Make Dulce de Leche: Remove the paper label from the sweetened condensed milk can. Submerge the can completely in simmering water and simmer for 2 hours, ensuring the can remains covered by water. Carefully remove the hot can with tongs and let it cool completely for at least 4 hours before opening. The dulce de leche can be refrigerated for up to one week.

2-Preheat & Prep: Preheat oven to 325°F (163°C). Line a 9×13-inch baking dish with parchment paper.

3-Mix Dry Ingredients: Whisk together the flour, baking powder, baking soda, and salt in a bowl.

4-Mix Wet Ingredients: In a large bowl, whisk the melted butter, eggs, buttermilk, and vanilla until smooth. Whisk in the brown sugar until combined.

5-Combine & Add Chocolate: Stir the dry ingredients into the wet mixture until just combined. Fold in the 8 oz of chopped white chocolate. Spread the batter evenly into the prepared baking dish.

6-Bake Blondies: Bake for 25-30 minutes, or until the top is golden and the edges are lightly browned. Cool in the pan for 30 minutes.

7-Assemble & Chill: Spread the cooled homemade dulce de leche evenly over the blondies. Sprinkle the toasted cashews, toasted coconut, and the remaining 3 oz of chopped white chocolate evenly over the dulce de leche. Refrigerate for at least 1 hour to set.

8-Finish & Serve: Sprinkle the pink salt over the top. Slice into squares and serve.