• Line a 9×9 inch baking pan with parchment paper. Fold the parchment paper so that it fits snugly in the pan. I use two sheets – one folded to fit the length of the pan and another folded to fit across the pan. Allow the excess parchment paper to hang out over the side of the pan. Once the confection is firm, use the excess parchment to lift the whole block out of the pan to make it easy to cut into squares.
• Transfer the ginger snap cookies to a food processor and pulse until you are left with fine crumbs. Set aside.
• Place the butter, white chocolate chips, and sweetened condensed milk into a large saucepan. Over medium-low heat, combine the ingredients, stirring constantly, until smooth.
• Remove the butter mixture from the heat and stir in candied ginger and crushed ginger snap cookies.
• Transfer the contents of the saucepan to the prepared baking pan and flatten to an even layer. Set aside.

For the Topping:

• Place the white chocolate chips and vegetable oil into a microwave-safe bowl. Microwave at half power in 30-second increments, stirring well between each increment until the mixture is melted and smooth.
• Pour the melted chocolate over the base layer and use an offset spatula to spread it out evenly.
• Top with the candied ginger and crushed ginger snap cookies.
• Refrigerate for 4 hours before cutting into squares.
• Package in a food-safe container and keep refrigerated.