1/2 pound white chocolate, chopped
1 cup miniature pretzels
1/2 cup candy corn
1/3 cup dried cranberries
1. Line an 8-inch square baking pan with parchment, leaving an overhang on 2 sides.
2. Heat the chocolate in a double boiler or medium heatproof bowl set over (but not in) a saucepan of simmering water, stirring often, until melted and smooth.
3. Spread the chocolate in the prepared pan and sprinkle with the pretzels, candy corn, and dried cranberries. Chill until firm, about 1 hour.
4. Remove the bark from the pan and break into pieces.