400g tin of condensed milk
100g butter
230g white chocolate
400g Ginger Snap biscuits
3 tbsp toffee dessert sauce

1. Combine the condensed milk, butter and white chocolate in a large saucepan over a low heat, stirring constantly until melted.
2. Stir in the crushed biscuits, reserving one handful, until they are all coated.
3. Pour the mixture into standard 900g loaf tin lined with a double layer of cling film. Smooth the top and scatter over the reserved biscuits. Drizzle over the toffee sauce and refrigerate for at least five hours until set.
4. Remove from the tin by lifting out by the cling film. Slice the cake into bars to serve.

Per serving: 516kcals, 24.8g fat (11.7g saturated), 67g carbs, 35.3g sugars, 6.7g protein, 0g fibre, 0.129g sodium