In a heavy-bottom saucepan, combine sweetened condensed milk, chopped white chocolate, butter, pistachio paste, vanilla extract, and a pinch of salt. Cook over medium-low heat, stirring constantly for 12-15 minutes until the mixture thickens and pulls away from the sides.

Transfer the thickened mixture to a greased dish and allow it to cool at room temperature. Refrigerate for at least 2 hours until fully set.

Preheat your oven to 325°F (160°C). In a mixing bowl, combine crushed digestive biscuits, melted butter, and granulated sugar. Press this mixture into mini cups or a baking dish and bake for 7-8 minutes until golden brown.

Lightly coat your hands with butter and scoop out chilled brigadeiro mixture. Roll each scoop into small balls and then coat in chopped pistachios.

Place the finished brigadeiros in the refrigerator for a minimum of 30 minutes before serving.