Melt the White Chocolate:

In a heatproof bowl, melt the white chocolate. You can do this in the microwave in 20-30 second intervals, stirring after each interval, or using a double boiler method on the stove until smooth and fully melted.

Prepare the Baking Sheet:

Line a baking sheet with parchment paper or a silicone baking mat to prevent the bark from sticking.

Mix the Bark Ingredients:

Once the white chocolate is melted, stir in the vanilla extract (if using) and a pinch of salt (optional) for added flavor.

Spread the Chocolate:

Pour the melted white chocolate onto the prepared baking sheet and spread it out into an even layer using a spatula. The layer should be about 1/4 inch thick.

Add Toppings:

Immediately sprinkle the chopped pistachios and dried cranberries evenly over the melted chocolate. Gently press them into the chocolate to ensure they stick.

Chill and Set:

Refrigerate the bark for 1-2 hours, or until the chocolate is fully set and firm.

Break into Pieces:

Once set, break the chocolate bark into pieces of your desired size. Store in an airtight container in the refrigerator for up to 2 weeks.