Break your biscuits by hand or crush using a rolling pin or pulse it in mixer. You want irregular shaped pieces but not powder. But don't worry if there is a little powder. You can mix it in.

Line a 6 inch square pan with parchment, leaving enough parchment overhanging on the sides so you can pull the slab of fudge out once cooled. You can use a plate with a rim as well but parchment, butter paper or foil is needed!

In a thick bottomed saucepan, heat the chopped chocolate and condensed milk until all the chocolate melts.

Reduce the heat and continue cooking while stirring for 6 to 7 minutes until the mixture is shiny and thick.

Take off heat, and stir in the salt and vanilla.

Add the crushed biscuits, stir quickly and pour into your prepared pan or plate.

Using a spatula, spread it as evenly as possible.

Wait 5 minutes, and using a knife, score (make light marks, not full thickness) on top of the fudge where you would want to cut it later.

Let set in room temperature for a couple of hours or in the fridge.

Slice and serve!