Line an 8x8 inch pan with parchment, leaving overhang for removal.

Microwave white chocolate in a microwave-safe bowl at 30-second intervals, stirring between each, until completely melted and smooth.

Stir in vanilla and salt; fold in cranberries and pistachios evenly.

Spread mixture evenly in pan with a spatula.

Refrigerate at least 2 hours or until completely firm.

Lift out by parchment; cut into 24 squares or break into rustic pieces.

Store airtight in refrigerator up to 2 weeks.