• Line an 8x8-inch tin with baking paper.
• Crush the Jammie Dodger biscuits into fine crumbs using a food processor or blender. Try to blitz any large lumps of jam left in there.
• In a large bowl, mix the biscuit crumbs with the melted butter and 120ml of the condensed milk to make a wet dough-like mixture.
• Press the mixture into your lined tin.

Topping:

• Break the white chocolate into pieces and place it in a saucepan with the remaining condensed milk.
• Heat the mixture over low heat, stirring gently until the chocolate has melted and you have a thick, glossy mixture.
• Spoon the white chocolate topping over the biscuit base in the tin and spread it out to the edges.
• Swirl the raspberry jam into the white chocolate topping using a toothpick. Top with mini Jammie Dodgers.
• Refrigerate for 4 hours to set then cut into slices and enjoy!