Place the butter and white chocolate in glass bowl and pop in microwave. Heat at a medium power for 20 second bursts, stirring in between each time.
Once your mixture is fully melted with no remaining lumps of white chocolate add the condensed milk and golden syrup, heat again for 30 seconds and stir until smooth.
Meanwhile crush digestives and rich teas in a big bowl using a rolling pin (this is a great way to unleash the day’s frustrations!) until in small chunks. Add the cranberries and glace cherries and stir through the biscuits.
Add the melted goodness to the dry ingredients and mix with a spatula until completely coated and combined.
Pour into the lined tin and push the mixture out into all corners and sides of the tin until even. Then go over with your spatula pushing down so the base is nice and compacted.
Pop into the fridge for about 1 hour.
After the base has been in the fridge for about 45 mins you can start to make your topping. Melt 300g of white chocolate in microwave – again in a glass bowl in 20 second bursts – until completely melted. Then add a further 150g of white chocolate and mix until it has all melted.
Pour the melted white chocolate over the base and smooth over with a palette knife, spatula or back of a spoon to make pretty horizontal stripes.
Leave the splodge to set at room temperature for a few hours then cut into triangles.