Preheat oven to 350 degrees Fahrenheit.
Line baking sheet with foil and line crackers in a single layer. Set aside.
To make caramel toffee layer melt butter in a saucepan on medium to medium-high heat. Stir in brown sugar and bring to a boil. Continue to stir constantly and boil for 3 minutes.
Pour caramel over cracker layer and spread evenly. Bake for 5 minutes.
Sprinkle baking chips over the top in an even layer. Let sit for a minute to allow baking chips to melt.
Spread melted chocolate into a layer covering all the caramel.
Top with pistachios and dried cranberries.
Allow to firm in the freezer for 15 minutes.
Cut into squares. Serve or freeze for later.