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Grease an 18cm x 28cm slice pan and line with baking paper.
Crush the crackers (place in a resealable bag and bash with a rolling pin, or use a food processor). They don’t need to be in fine crumbs - a few chunky pieces are ok!
Place condensed milk and butter in a microwave-safe bowl and microwave in short bursts, stirring in between, until butter has melted. Sift in icing sugar and stir to combine. Mix in crushed crackers.
Press mixture into prepared pan. Refrigerate while you make the filling.
Place sugar, butter and milk in a saucepan on medium heat. Cook, stirring, until mixture begins to boil. Boil for 3 minutes, stirring frequently.
Turn heat off and stir in the marshmallows. Add white chocolate, essence and food colouring, then stir until chocolate has melted. Mix in sprinkles. Pour onto the base layer and smooth the surface. Refrigerate for 1 hour.
Place chocolate and butter in a medium-sized heatproof bowl. Microwave on low in 30 second bursts, stirring in between, until melted and smooth.
Pour onto slice and gently spread out. Top with sprinkles. Refrigerate for at least two hours before slicing.