About 1 1/2 pounds.
1 pound white chocolate
1/2 cup dried cranberries
1 1/4 cups shelled pistachio nuts, toasted and papery coating peeled
Melt white chocolate in double boiler or microwave.
Quickly stir the fruit and nuts into the chocolate.
Spread chocolate mixture out on the prepared baking sheet so it's about 1/2-inch thick and the fruit and nuts are coated.
Set bark aside at room temperature to harden.
Break into angled pieces.
Store in an airtight container at room temperature.
*I used more cranberries, probably an equal amount to the pistachios.