250 g soft dried figs, chopped
⅓ cup sherry
melted butter, for greasing
½ cup chopped pecans
250 g packet ginger nut biscuits, chopped
400 g good quality white chocolate, chopped
40 g unsalted butter
395 g sweetened condensed milk
- Put fig and sherry in a medium bowl and stir until combined. Cover with plastic wrap and stand overnight. Drain and put in a large bowl.
- Grease a 28 x 7 x 3cm bar tin with butter and line with baking paper. Put pecan pieces and biscuit in bowl with fig. Stir until combined.
- Put chocolate, butter and condensed milk in a large saucepan over a medium heat. Stir until smooth and combined. Pour over fig mixture. Stir until combined. Spoon into prepared tin, spreading evenly and pressing firmly. Cover with plastic wrap. Refrigerate for 3 hours or until set. Slice into 12 and serve.