Whisk first measurement of skim milk powder, AP flour, cornstarch, salt, and sugar in medium mixing bowl, then add melted butter, mixing to crumble texture, then spread on Silpat and bake at 121°C for 20 minutes, remove and cool to room temperature.

Transfer mixture to medium mixing bowl, add second measurement of skim milk powder, stir to combine, then slowly add melted white chocolate, mix well to combine, then transfer to Silpat or trays lined with parchment paper, cool in cooler until solidified, then remove, break up into smaller pieces, transfer to storage containers and reserve for service.