Ingredients
1 1/2
cups chocolate wafer cookie crumbs (about 26 cookies)
1/4
cup butter or margarine, melted
3/4
cup whipping cream
1
cup white vanilla baking chips (6 oz)
3
eggs
1/3
cup sugar
1/8
teaspoon salt
1/2
cup semisweet chocolate chips
1
tablespoon shortening
Preparation
Heat oven to 350°F. Lightly grease 8- or 9-inch square pan with shortening or cooking spray. In small bowl, mix cookie crumbs and butter with spoon; press firmly in pan. Bake 10 minutes.
Meanwhile, in 1-quart saucepan, heat whipping cream and baking chips over low heat, stirring frequently, until chips are melted. Remove from heat. Cool 5 minutes. In large bowl, beat eggs, sugar and salt with wire whisk until foamy. Pour white baking chip mixture into egg mixture, stirring constantly.
Pour filling over baked crust. Bake 25 to 35 minutes or until center springs back when touched lightly. Cool in pan on cooling rack 15 minutes.
Meanwhile, in 1-quart saucepan, melt topping ingredients over low heat, stirring frequently.
Spread topping over bars. Refrigerate uncovered until chilled, about 2 hours. For bars, cut into 6 rows by 6 rows. Store covered in refrigerator.
