Preheat oven to 400 degrees F. Link cookie sheet with parchment paper or Silpat mat.
Combine sugar and butter in a medium saucepan and bring to a boil. Let boil for 3 minutes. Pour immediately over saltines making sure all the crackers are completely covered. Spread evenly across crackers.
Bake at 400 degrees F for 5 to 6 minutes. Remove from oven and sprinkle white chocolate morsels over the top. Let sit for 5 minutes. Spread melted chocolate and top with chopped dried cranberries. Push cranberries in the chocolate to make sure they say.
Drizzle white a little white chocolate if desired. Refrigerate toffee for 2 hours. Once set, break into pieces. Enjoy!
Can be stored in the refrigerator for up to 2 weeks or stored in the freezer for 2-3 months.Nutritional information is approximate and was calculated using a recipe nutrition label generator.★ Did you make this recipe? Don't forget to give it a star rating below!