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1
Prepare crunch cookie crurst first: Preheat oven to 350F Use 13 x 9 x 2-in baking dish.
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2
If using glass, lightly spray pan with cooking spray.
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3
If using metal, line pan with aluminum foil, extending foil past short sides of pan, lightly spray foil.
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4
In large bowl, beat butter, confectioner's sugar, egg yolk and vanilla until fluffy, with electric mixer at medium speed, 1 to 2 minutes.
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5
Then with mixer on low speed, beat in cocoa powder, then flour, to form moist crumbs, about 1 minute.
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6
Sprinkle over bottom of prepared pan and press into an even layer.
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7
Bake 12 minutes or until cookie crust looks dry and set.
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8
Remove pan to cooling rack.
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9
Filling: Place chocolate chips in large bowl.
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10
In small saucepan heat cream until simmering then pour over semisweet chocolate chips.
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11
Stir until chips are melted.
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12
Whisk in sugar, vanilla and eggs until blended.
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13
Spread over crust.
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14
Bake 32 minutes or until edgs have risen slightly higher than middle (center will be soft yet set).
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15
Glaze topping: Can be prepared on the stovetop or in the microwave.
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16
On stovetop, melt white chocolate and shortening in saucepan and stil until smooth.
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17
In microwave, microwave white chocolate and shortening at 30-second intervals, stirring until smooth.
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18
Pour over filling and gently spread evenly across surface.
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19
Refrigerate until cold and set, about 2 hours.
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20
If using glass pan, you can slice bars in pan.
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21
If using metal, lift foil by ends and transfer to cutting board.
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22
Cut lengthwise into 4 strips then cut each strip crosswise into 6 bars.
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23
You may wish to cut the bars even smaller, as this is VERY rich.
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24
If desired, dust tops with additional cocoa powder.
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25
Cooking time does not include 2 hours refrigeration.
