Preheat the oven to 350 degrees. Line a 9 x 13 cookie sheet or baking dish with parchment paper. Set aside.

In a medium bowl stir together the flour and salt.

In a large bowl cream the butter and sugar. Add in the vanilla and mix well.

Add the egg and mix until well combined.

Add the flour mixture to the butter mixture and mix until a dough forms.

Put the cookie dough in between two pieces of waxed paper and roll out to a 14 x 10 inch rectangle. Peel off the top layer of waxed paper. Flip over top (cookie side down) of your cookie sheet with the parchment
paper and peel off the top layer of waxed paper. Press into the pan. Prick the bottom with a fork.

Bake in the oven for 22-24 minutes or until the edges are browned. Pull out of the oven and sprinkle with chocolate chips. Let rest for 1-2 minutes.

Using a wooden spoon spread the melting chocolate into a thin layer over the sugar cookie layer. Sprinkle the crushed candy cane on top of the chocolate. Let cool for 5 minutes.

Place the white chocolate chips in a microwave safe bowl and microwave in 20 second increments, stirring after each heating, until the chips are melted.

Let cool for 30 minutes and remove the cookies from the pan using the parchment paper, onto a cutting board. Cut into squares with a sharp knife.