Milk Toffee with Pumpkin & Chocolate (Pumpkin Fudge)

Line a 8" x 8" square pan with parchement paper.
In a bowl add all the ingredients for the chocolate layer and microwave it for 20 seconds until the chocolate is melted. Mix well and keep aside.
Heat a non stick skillet on medium. Add the pumpkin puree and stir until it is dry for 5 minutes. Tip the puree into a bowl and keep aside.
In the same pan, add the sugar and 4 tablespoon of water. Once the sugar is melted add the condensed milk.
Increase the heat to medium high and keep on stirring. You'll see the mixture bubbling up pretty rapidly and getting thick. At this stage add the pumpkin puree, butter and vanilla extract.
Keep on stirring till the mixture comes off of the pan as you stir. It will not stick to the walls of the pan anymore. And it will easily gather into a ball. Mix in the cashews. Tip this into the parchment lined pan and spread it evenly with a spatula or a knife.
Add the chocolate layer on top and swirl it with a fork or a toothpick. Let it cool. Refrigerate for couple of hours. Cut squares with an oiled knife.