12 ounces (2 cups) high-quality dark chocolate chips, vegan if necessary
2/3 cup salted pistachios (or substitute roasted salted pepitas)
2/3 cup dried cranberries
Instructions
Line two baking sheets with wax paper.
Fill a large skillet halfway with water and bring to a simmer. Place 2 cups chocolate chips in a heat-safe bowl (metal or glass). Once the water is simmering, turn off the heat and place the bowl of chocolate in the water, then stir until melted.
Drop a small mound of chocolate onto wax paper, then top each mound with 4 to 5 cranberries and 4 to 5 pistachios.
Cool in the refrigerator until hardened (30 minutes to 1 hour).