To make one 5″ x 2/5″ bar, you will need: 1/3 c. non-dairy white chocolate chips 1 tsp. coconut oil (optional) 1/4 c. dried cranberries 1/4 c. toasted pistachios Directions: For each bar, you are going to need 1/3 c. vegan white chocolate chips, found either at your local health store if you are so lucky to have a place that sells them nearby, or simply buy them online (I just bought 4 more bags). On a piece of wax paper, measure out a 5″ x 2.5″ rectangle. Now please hear me on this friends. At first I did the outline with a pen but then quickly realized after it had set that the pen had seeped into the chocolate. Ha! The next round, I just used a butter knife (as seen in the second picture below–if you can see those markings). It’s not sexy to serve white chocolate bark to your friends and family with a pen line running on the back of it. Just saying… In a small saucepan, melt your chocolate with 1 tsp. coconut oil (optional–this just gives it a nice, smooth flavor) over low heat until it is completely melted. Or you can do this in the microwave in 30 second increments. Keep in mind that this will only make 1 small bar, so feel free to double, triple, etc. this recipe if needed. You want a bit of thickness to the bar too (as seen in the photo to the right below so make sure if you do double or whatever the recipe, that you are keeping the thickness too when measuring out the bark. Place the dollop of chocolate on top of the wax paper and spread gently with the back of a spoon until it fits perfectly into the rectangle you have plotted out. Sprinkle dried cranberries and toasted pistachios over and gently press down into the chocolate (this ensures that when you go to slice it, all the toppings won’t instantly fall off). Allow it to set for 15 minutes in the freezer or until completely dried set. Slice into small pieces carefully with a sharp knife and share with family and friends. Or eat it all yourself. There are no judgments here. Just happy bellies.