Preheat the oven to 250 F. Into a clean, 13 x 9” aluminum cake pan, break up the white chocolate into small pieces by hand (alternatively you can chop them before).

Bake for 15 minutes then, using a rubber spatula, smooth the chocolate around. Do this again after another 10 minutes, and then again 10 minutes later – you’ll want to do at least four turns in total to ensure even browning.

Spoon chocolate into a food processor and process on high for a few minutes. Scrape down, then process for another 3-5 minutes until no lumps remain. Spread it onto a parchment lined pan and let set at room temperature until hard.

Line a 13 x 9” sheet cake pan or an 8×8” square pan with parchment paper (the latter will yield taller, thicker pieces).

Break up the chocolate into small pieces and add it to a large, microwave safe bowl. Heat it for 30-60 seconds, until it starts to melt. Stir it and repeat the step.

Pour in the sweetened condensed milk and stir. Return it to the microwave for another 30 seconds, then stir until you have a smooth ‘ganache’ like texture. You can add salt and vanilla at this point if you like.

Pour it into the prepared pan and add candy if you like. Let set at room temperature for about 8 hours or in the fridge for two. Slice and wrap in wax paper. Store at room temperature.