Line a baking sheet with parchment paper and set aside.
In a medium saucepan, add the white chocolate wafers, chips and the oil.
Melt the chocolate over medium low heat, whisking constantly to prevent the chocolate from burning. This should only take a few minutes.
Once the chocolate is completely melted, pour it into the parchment lined baking sheet and spread evenly.
Sprinkle the pistachios, cranberries and sea salt evenly over the white chocolate.
Put your baking sheet of bark in the refrigerator for at least 4 hours until it is set.