Cut the white chocolate into small pieces (along indents, and then each piece in half again) so it melts evenly.

Place the chopped chocolate in a microwave‑safe bowl. Microwave on power level 5 (50 %) for 30 seconds.

Stir the chocolate. Repeat microwave bursts (30 seconds each) until almost all the chocolate is melted (typically 3‑4 times). Then stir in any remaining chunks – the residual heat will melt them.

Let the melted chocolate sit for about three minutes to slightly cool but still be workable.

Meanwhile, line a sheet pan with parchment paper.

Pour the melted chocolate onto the parchment‑lined pan. Using a rubber spatula, spread the chocolate into an even layer about ¼‑inch thick.

Immediately sprinkle the chopped dried apricots, dried pineapple, dried cranberries (or berries) and chopped salted roasted pistachios evenly over the surface. Gently press them into the melted chocolate so they adhere.

Let the bark sit for 1‑2 hours at room temperature (or refrigerate if your room is warm) until fully set.

Once set, cut or break into small pieces.

After the bark has fully set and been broken into pieces, store it in an airtight container in a cool, dry spot away from direct sunlight.