Preheat oven to 400.

Line a baking sheet with aluminum foil and spray with cooking spray.

Arrange the saltines, one next to another, in a single layer.

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.

Bake in the oven for 4 to 5 minutes, or until mixture is bubbly.

In the meantime, set up a double boiler and combine chocolate chips and vegetable oil in the top bowl.

Melt the chips, stirring frequently, 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 to stir it.

Remove crackers from oven.

Pour half of the melted chocolate over the crackers and smooth it out with a rubber spatula; let stand for 1 minute.

Pour the rest of the melted chocolate and smooth it out.

Sprinkle dried cranberries and toasted almond slices over the top.

Place in the freezer for 20 minutes, or until cold.

Break up into pieces and store in airtight container.