Line a 19cm square pan with foil.
Combine chocolate, condensed milk, brandy and crumbs in bowl. Press
into pan, refrigerate for 1 hour.
Chop nougat, without peeling away wafer
paper. Combine nougat, milk and white melts in pan, stir over low heat
until nougat is melted. Spread mixture quickly over base. Drizzle with
combined extra chocolate and oil, refrigerate until set.