If you don't have roasted pistachios, place them on a parchment paper lined cookie sheer, sprinkle some salt over them and roast them in the oven at 350 F, for about 5-7 minutes.

Melt the white chocolate in the top of a double boiler.

Once chocolate is melted, remove from heat and stir in the dried cranberries and roasted pistachios.

Pour onto a foil lined cookie sheet and spread out evenly with a spatula.

Refrigerate for at least an hour, and break into pieces and enjoy!