Roast pistachios on a cookie sheet at 350F for about 8 minutes. Transfer to a bowl to cool then chop.
Step 2
In a bowl melt the white chocolate. When smooth, stir in the sweetened condensed milk, then add vanilla and combine.
Step 3
Fold in chopped pistachios and dried cranberries. Mix well. Transfer into a 6-inch lined square baking dish and flatten with wet fingers.
Step 4
Cover pan with plastic wrap and let set at room temperature until firm then place in the fridge to chill for 30 minutes before cutting into small squares.