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1
Preheat the oven to 350 degrees F. Using a pencil, draw an 8-by-10-inch rectangle on a piece of parchment paper.
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2
Turn the parchment paper over so the pencil mark doesn't get onto the chocolate and place it on a sheet pan.
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3
Place the pistachios in one layer on another sheet pan and bake for 8 minutes.
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4
Set aside to cool.
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5
Place three quarters of the white chocolate in a heat-proof glass bowl and put it in the microwave on high for 30 seconds.
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6
(Time it with your watch for accuracy.)
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7
Stir the chocolate with a rubber spatula, return it to the microwave for another 30 seconds, then stir again.
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8
Continue to heat and stir in 30-second intervals until the chocolate is just melted.
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9
Immediately stir in the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth.
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10
(If you need to heat it a little more, place it in the microwave for another 15 seconds.)
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11
Pour the melted chocolate onto the parchment paper and spread it lightly to fill the drawn rectangle.
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12
Sprinkle the top evenly with the cooled pistachios, the cranberries, and apricots.
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13
Press the nuts and fruit lightly so they will set in the chocolate.
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14
Set aside for at least 2 hours until firm or refrigerate for 20 minutes.
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15
Cut or break the bark in 16 pieces and serve at room temperature.
