Preheat oven to 400 degrees F. Line a jelly roll pan (15"x10" or mine's 16"x11") with parchment paper, bringing the parchment up the sides of the pan. Fill the entire bottom of the pan with an even layer of club crackers. Set aside briefly.

In a large saucepan, melt the butter and brown sugar together on medium heat, stirring constantly. Once it starts to boil, set your timer and boil for exactly 3 minutes, stirring the entire time. Remove from the heat and quickly stir in the vanilla extract.

Pour the hot toffee mixture evenly over the crackers, trying your best to cover all of the crackers with the hot toffee. Use an offset spatula to help you quickly spread the hot toffee across all the crackers.

Bake for approx. 6-7 minutes. Mixture will be bubbly. Remove from the oven and sprinkle with the 2 cups of white chocolate chips. Return to the oven for 1 minute. Remove from the oven and let the white chocolate chips set on the toffee for about 2 minutes, then use another offset spatula to spread the white chocolate around evenly. Sprinkle with the dried cranberries.

In a small bowl, melt the remaining white chocolate chips until smooth. Drizzle evenly over the toffee. Cool completely, then break into pieces.