Line a baking sheet with foil.

Melt the semisweet chocolate chips in a microwave-safe bowl, stirring until smooth.

Stir in 1/4 cup of the toasted pistachios and the dried cranberries into the melted chocolate.

Spread the chocolate mixture in a thin layer on the prepared baking sheet.

Melt the vanilla or white chips in a microwave, stirring until smooth.

Drop the melted vanilla chips by teaspoonfuls over the chocolate layer.

Cut through the chocolate and vanilla with a knife to create a swirl pattern.

Sprinkle the remaining pistachios over the bark.

Chill in the refrigerator until firm.

Break the bark into pieces and serve.