Line a 13x9 inch pan with baking parchment and preheat your oven to 180C/350F/Gas mark 4.
Bash by hand or blitz with a food processor your biscuits/crackers into fine crumbs. Or measure out your crumbs if you are using box ones. Mix the ginger into the crumbs.
Stir in the melted butter until all the crumbs have a butter coating. Spread the crumbs over the base of your tin and press them down firmly to create a thin base.
Take your almonds and place them in a plastic bag and give them a gentle bashing to break them up a little bit. Then sprinkle them over your bars base.
Then sprinkle the chocolate chips over the almonds.
Take about a third of your cranberries and cut them in half and sprinkle them over the chocolate chips and sprinkle the remaining whole cranberries as well.
Carefully pour the condensed milk all over the toppings until you have a nice even covering.
Place the bars in your warm oven and bake for 25 minutes.
You are looking for the edges to have turned a nice caramel colour and have a slight wobble in the centre still.
Take the bars out of the oven and allow them to fully cool down. If possible leave them overnight to fully set, they will become easier to cut up then. But if you can't or don't want to wait, pop them in the fridge for a few hours and this will help them set a lot quicker.
These bars will keep really well for 5 days at room temperature or a week if kept in the fridge.