Start by lining a baking sheet with parchment paper. This will make it easy to remove the bark once it’s set.

Place the white chocolate in a microwave-safe bowl.

Microwave the chocolate on medium power in 30-second intervals, stirring after each interval. This helps ensure the chocolate melts evenly and prevents burning. Aim to melt it until just a few small lumps remain.

Once melted, stir vigorously until the chocolate is completely smooth.

Stir in 1 1/2 teaspoons of nut or plain oil until fully combined. This will give your bark a nice sheen and help with texture. NOTE: If you don’t add oil your chocolate will harden.

Gently fold in 1/2 cup of dried cranberries and 1 1/4 cups of shelled, toasted pistachios. Ensure that all the fruit and nuts are evenly coated with the white chocolate.

Pour the chocolate mixture onto the prepared baking sheet.

Spread it out to about 1/2-inch thick using a spatula. Make sure the cranberries and pistachios are evenly distributed.

Let the bark sit at room temperature until fully set. This usually takes about 1-2 hours. For quicker results, you can place it in the refrigerator for about 30 minutes.

Once set, break the bark into irregular pieces. Store in an airtight container at room temperature for up to two weeks.