6 squares (1 ounce each) white chocolate
1/2 cup unsalted butter, softened
2/3 cup sugar
1/2 teaspoon vanilla
3 egg whites
2 tablespoons milk
1 cup all-purpose flour
1/4 teaspoon salt
1/2 cup crushed candy canes (4-6)
1. Heat oven to 350 F. Line 2 8 x 8 inch baking pans with nonstick foil.
2. On conventional oven, melt 2 squares white baking chocolate on low heat and stir until smooth. In microwave, on high heat for 1 minute. Stir until smooth. If needed, continue to melt in 15 second increments. Cool slightly.
3. Beat together butter and sugar, about 1 minute. Add cooled chocolate and vanilla, beat another minute. Add egg whites and milk, beating constantly. On low speed, beat in flour and salt. Fold in 1/4 cup of the crushed candy. Spread dough evenly between prepared pans (about 1 1/4 cups dough per pan), smoothing tops.
4. Bake at 350 F for 13-15 minutes, or until top is dry. Use foil to lift bars from pans. Cool on wire racks.
5. Melt remaining 4 squares white chocolate. Spread half onto 1 cookie square. Top with second square. Spread with remaining chocolate; sprinkle with remaining 1/4 cup candy. Cut into 1 inch squares. Refrigerate until firm, about 1 hour.
Yields: 5 dozen squares
