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.
Step
2
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.
Step
3
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.
Step
4
Meanwhile, in 1-quart saucepan, melt topping ingredients over low heat, stirring frequently.
Step
5
Spread topping over bars. Refrigerate uncovered until chilled, about 2 hours. For bars, cut into 6 rows by 6 rows. Store covered in refrigerator.
Want to make the special garnish in the photo? Spread melted white chocolate or vanilla-flavored candy coating in a thin layer on foil. Once firm, break into pieces.
