1. Line a baking sheet with parchment paper. Place the semisweet chocolate in a medium heatproof bowl. In a medium saucepan, bring a few inches of water to a gentle simmer; nest the bowl in the saucepan and stir with a silicone spatula until fully melted. Repeat in a separate bowl with the white chocolate.
2. To the semisweet chocolate, stir in half of the pistachios and half of the cranberries. Spread the mixture into a thin, even layer on the prepared baking sheet. Drizzle all over with most of the white chocolate (hold back a small amount for a final drizzle), using a paring knife to swirl it through. Top with the remaining pistachios and cranberries, drizzle with the remaining white chocolate and garnish with flaky salt.
3. Allow the chocolate bark to set until completely firm, ideally overnight. (You can speed up the process by chilling in the refrigerator, but the chocolate may “bloom” or turn ashy looking—it’s still OK to eat, though.) Break the bark into bite-size pieces before serving.
Five-Ingredient Holiday Chocolate Bark Recipe - PureWow
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