Line a 20cm square slice tin with baking paper. Set aside.

Add the butter and condensed milk to a microwave-safe bowl. Microwave in 30 second intervals, stirring after each burst, until the butter is melted and the mixture is combined. Set aside. 

Add the super wine biscuits to a large snap-lock bag, press out the air and seal the bag closed. Using a rolling pin, bash the biscuits into a coarse crumb.

Add the crushed biscuits to a large mixing bowl, along with the condensed milk butter mixture and a pinch of salt. Mix everything together, until combined. 

Transfer the mixture to the prepared slice tin and press into an even layer, firmly, with your hands or a spatula. Set aside in the fridge or freezer for 1-2 hours, until set. 

Once the slice base has set, melt the white chocolate. Add the white chocolate to a microwave-safe bowl. Microwave in 30 second intervals, stirring after each burst, until melted and smooth. 

Pour the white chocolate over the base and spread out evenly. Sprinkle over the hundreds and thousands. Set aside in the fridge for 20 minutes, until the white chocolate has set. 

Cut the slice into 9 squares, then cut each square in half into triangles. Store in an airtight container in the fridge.