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.
In the meantime, set up a double boiler and combine chopped chocolate chips and vegetable oil in the top bowl.
Melt the chips, stirring constantly, until most of it has melted but remove from heat while a few lumps are still present. The chocolate will continue to melt while you continue to stir it.
Remove crackers from oven.
Pour HALF of the melted chocolate over the crackers and smooth it out with a knife; let stand 1 minute.
Slowly pour the rest of the melted chocolate and smooth it out again using a knife or an offset spatula.
Add dried cranberries on top.
Place in the freezer for 20 minutes, or until cold.
Break up into pieces.