1-Preheat your oven to 180°C (350°F) and warm the 8 whole biscuits on a baking tray for 3 minutes to soften the filling. Carefully separate each into 2 halves, making 16 halves total, and set them aside.

2-Line an 8×8-inch square tin with baking paper to prepare for the base.

3-Crush the 450 g biscuits into fine crumbs using a food processor or blender, then mix thoroughly with the 150 g melted butter and 120 ml of condensed milk to form a wet dough.

4-Press the mixture evenly and firmly into the bottom of the tin to create a solid base.

5-Break the 250 g chocolate into pieces and melt it in a saucepan with the remaining condensed milk over low heat, stirring constantly until glossy and smooth.

6-Pour the chocolate fudge topping over the biscuit base and spread it smoothly.

7-Arrange the 16 biscuit halves decoratively on top, for example, in 3 rows of 5.

8-Refrigerate for at least 3 hours or freeze for 1 hour until fully set.

9-To slice cleanly, dip a sharp knife in hot water, wipe it dry, and cut into squares or bars.