Melt the chocolate chips and the white chocolate melts separately in the microwave in 30-second intervals. Stir every time. Once melted, remove from the microwave and let cool slightly.
Add the chopped pistachios and cranberries to the melted semisweet chocolate. Stir to combine.
Pour this mixture onto the prepared baking sheet. Spread evenly. Top with the melted white chocolate. Swirl using a spatula, a knife, or a toothpick. Be sure to not overmix.
Finally, top with the chopped pistachios, cranberries, and shredded coconut. You can also sprinkle some flakey sea salt on top, if desired. Refrigerate for at least 30 minutes or until set. Break apart with your hands or cut the bark using a sharp knife. Enjoy!You can also melt your chocolate chips and white chocolate melts in a bowl over a double-boiler.