1 cup butter (not margarine)
1 cup brown sugar
1 sleeve saltine crackers
4 cups chocolate chips
1 cup crispy rice cereal
1 cup almonds
1 cup dried cranberries
Preheat oven to 400 degrees F.
Line a 12 x 18 x 1-inch cookie sheet with aluminum foil.
Spread crackers side by side, one layer thick.
Fold up sides of foil to the edge of the crackers to keep them in place.
Combine the sugar and butter in a 2-quart saucepan and boil for 3 minutes.
Carefully pour boiling mixture over crackers.
Bake at 400 degrees F. for 5 minutes.
Remove from oven and let stand about 5 minutes, rearranging crackers back into a single layer if needed.
In an micro-safe glass bowl, melt chocolate chips by cooking on high for about three minutes, stirring every one minute, or until melted.
Gently fold in rice cereal and cranberries.
Spread chocolate mix evenly over top of the brickle cracker layer.
Sprinkle with almonds and let cool to room temperature, then refrigerate for 1 hour.
Break into pieces.