1-Warm 8 chocolate cream biscuits on a baking tray in a 180°C oven for 3 minutes to soften the filling, then gently separate them into halves to make 16 halves; set aside.

2-Line an 8×8-inch tin with baking paper, leaving an overhang for easy removal to make slicing straightforward later.

3-Crush 450 grams of chocolate cream biscuits into fine crumbs using a food processor or blender; if you don’t have one, use a rolling pin and a zip-lock bag for a quick alternative.

4-Mix the biscuit crumbs with 150 grams of melted butter and 120 ml condensed milk to form a wet dough, then press this mixture evenly into the lined tin for a solid base.

5-Break 250 grams of milk chocolate into pieces and place in a saucepan with the remaining condensed milk; gently heat over low heat, stirring until it melts into a thick, glossy mixture without lumps.

6-Pour the chocolate fudge topping evenly over the biscuit base in the tin and arrange the 16 chocolate cream biscuit halves on top in three rows of five for a decorative finish.

7-Refrigerate for 3 hours until the topping is firm, then cut into slices to serve; for a time-saver, you can freeze it for about 1 hour instead.