Line a cookie sheet with slightly high sides with wax paper. Recommend 15” x 10” or 17” by 11” cookie sheet.

Put chocolate chips in a microwave-safe bowl. Microwave on medium power for about 5-6 minutes until just melted, stirring occasionally.

Spread melted chocolate evenly on the cookie sheet.

Sprinkle pistachios and cranberries over melted chocolate and gently push candy into the chocolate. Sprinkle with sea salt.

Chill in refrigerator for about an hour.

Break into pieces. Store layered between wax paper or parchment paper in an airtight container in the refrigerator.

Keeps for 2 to 3 weeks.