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Blitz the biscuits into fine crumbs, leaving a little texture if desired
Stir through the cocoa powder and a pinch of salt
Pour in the melted butter and vanilla, then mix until it resembles wet sand
Press firmly into your lined tin, smoothing it into an even layer
Pop into the fridge to set for 20–30 minutes
Break both chocolates into a heatproof bowl
Gently melt with the condensed milk over a bain-marie or in short bursts in the microwave, stirring until smooth, thick, and glossy
Stir through the vanilla (if using) and flaked salt
Pour the warm fudge mixture over the chilled base and smooth the top
Tap the tin lightly to level it out
Chill in the fridge for at least 3–4 hours, or until fully set and sliceable
Slice into triangles and finish with a pinch of flaked sea salt over each piece