Lightly grease an 8 inch / 20cm square tin and line it with parchment paper leaving a little overhang so it is easy to get out later.
In a food processor blitz the digestives or graham crackers until they are fine crumbs. If using pre-boxed crumbs then measure / weigh them out into a large bowl. Mix the ginger into the crumbs.
In a large saucepan over a very low heat gently melt 300 grams (10 1/2 ounces) of the white chocolate along with the condensed milk. Keep staring until the chocolate has fully melted.
Working quickly so it doesn't set on you pour the crumbs into the white chocolate mix and stir to mix everything together.
Then pour the mixture into your pre-prepared pan, press it down with the back of a spoon, cover it with clingfilm / plastic wrap and place it into the fridge for at least an hour to chill.
When your hour is up, chop your pecans up into small pieces and place them in a dry frying pan and gently heat them up over a low heat for 5 to 7 minutes, turning them every few minutes.
Take the pecans off the heat and place them to one side.
Melt the remaining 100 grams (3 1/2 ounces) of white chocolate in the microwave in 30 second blasts and spread it over the top of your biscuit base with the back of a spoon.
Sprinkle the pecans and cranberries over the top and cover again with clingfilm / plastic wrap and place back in the fridge for minimum 1 hour.
Take it out of the fridge and cut it into 8 large bars or 16 smaller squares.
Kept in an airtight tin in the fridge these bars will last 10 days. At room temperature these bars will last between 5 and 7 days.