2 tablespoons condensed milk
2 tablespoons pumpkin puree
1/2 cup dried cranberries
1/2 cup sliced almonds
Combine condensed milk and pumpkin. Set aside. Melt chocolate in a heatproof bowl over a small pot of hot water on a low heat making sure the bowl doesn't touch the water until melted.
Line a 16 by 12 inch cookie sheet with parchment paper. Pour melted chocolate over and spread a even layer over the cookie sheet. Drizzle pumpkin mixture over the top. Scatter the rest of the dried ingredients over the top and season with sea salt and cinnamon. Refrigerate until set. Cut into squares
Store in a airtight container in the refrigerator.