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Preparation
in 10-15 minutes
Cooking
in 15 minutes
Cooling
in 240-480 minutes
Temperature
175 °C
- Pre-heat your oven to 175°C.
- Place the crackers and salt in a food processor and pulse until they form a loose sand like texture (about 1 minute).
- Transfer the crumbs to a bowl, and toss with the melted butter until evenly coated.
- Add the egg white and mix thoroughly until the consistency of wet sand is achieved.
- Turn the crumb mixture onto a 9x13¼ sheet pan and press down making sure to get into each corner.
- Bake the crust in the 175°C preheated oven for 10 minutes.
- After 10 minutes remove the crust and evenly sprinkle the semisweet chocolate chips onto the still warm crust.
- Place back in the oven for 3 minutes, giving the chocolate time to melt.
- Let cool in refrigerator for 2-4 hours.
- Melt White Chocolate chips in sauce pan and pour into sheet pan.
- Let cool in fridge or freezer 2-4 hours and enjoy!
Ingredients
1
package
1/4
tsp
salt
6
tbsp
butter, unsalted, melted
1
egg white
1 + 2/3
cups
chocolate chips, semi-sweet
1/4
cup
candy canes, roughly broken
Nutritional & Dietary
Gluten-free
No nuts added
No oat added
No sesame added
Wheat free
Vegetarian
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