Preheat oven to 400. Line a jelly roll pan with aluminum foil and grease with cooking spray.
Arrange the saltines, one next to another, in a single layer; set aside.
In a small saucepan combine butter and light brown sugar; cook over medium heat, stirring frequently, until butter is melted. Increase heat to medium-high and bring to a boil; continue to cook, stirring frequently, until it turns a caramel color; about 1 minute.
Remove from heat and pour over the crackers. The crackers will start to move around; use a rubber spatula to set them back in place.
Bake in the oven for 4 to 5 minutes, or until mixture is bubbly. Take out of the oven and top with the chocolate chips.
Use the spatula to spread the melting chocolate around.
Add dried cranberries on top
Place in the freezer for 20 minutes, or until cold. Break up into pieces and ENJOY!