Line a baking sheet with parchment paper. Set aside.

Place the white chocolate chips in a medium, microwave safe bowl. Heat in microwave in 30 second increments, stirring between each one, until melted and smooth (I usually only need 2-3 increments at most, you don’t want to overheat it or it can become dry and lumpy).

Mix half the pistachios, cranberries and sunflower seeds into the melted white chocolate.

Spread the mixture on the parchment paper in a rectangle shape about ¼ inch thick.

Sprinkle the remaining pistachios, cranberries, sunflower seeds and mini chocolate chips over the top of the white chocolate mixture and press down gently with your hands to make sure everything ‘sticks’. Top with a pinch of sea salt if you prefer.

Chill in the refrigerator for about an hour until set.

Break the bark apart into pieces using a knife (if you want cleaner lines) or with your hands.

Serve immediately or store in an airtight container in the fridge until you’re ready to enjoy.