1. Prepare your work area by gathering all ingredients and equipment, including white chocolate (or your choice of chocolate), dried cranberries, pistachios, a baking sheet lined with parchment paper or a silicone baking mat, a double boiler or microwave-safe bowl, and a spatula or offset spatula. Pre-measure ingredients for efficiency.
2. Melt the chocolate by using either a double boiler or microwave in 30-second intervals, stirring frequently until smooth and fully melted. If you’re creating layers, melt dark chocolate separately.
3. Spread the melted chocolate onto the lined baking sheet using a spatula, creating an even ¼-inch thick layer. If layering with dark chocolate, spread it first, allow it to set slightly, and then pour the white chocolate layer on top.
4. Add the toppings by sprinkling the dried cranberries and chopped pistachios evenly over the melted chocolate. Press them gently into the chocolate with the back of a spoon or your fingers to ensure they adhere as the chocolate hardens.
5. Chill the bark by placing the baking sheet in the refrigerator for 5–10 minutes or setting it at room temperature for 2–4 hours until it’s firm to the touch.
6. Break the bark into pieces once it has set completely. Use your hands for irregular shapes or a knife for cleaner, uniform pieces.
7. Serve or package the Pistachio Cranberry Bark as a festive gift, or display it beautifully as part of your holiday dessert spread.