Line a rectangular cake mold with parchment paper, ensuring the paper overhangs the sides for easy removal later.

In a bowl, combine the candied fruits, cranberries (or cherries), and chopped pistachios. Mix well.

Melt the white chocolate in a bain-marie (double boiler) until smooth and glossy.

Pour the melted chocolate over the fruit and nut mixture. Stir well to coat all the ingredients evenly.

Pour the chocolate-fruit mixture into the prepared mold.

Cut an additional piece of parchment paper and place it on top of the mixture.

Press down firmly with your hands to level and compress the surface.

Remove the top parchment paper and smooth the surface if needed.

Place the mold in the refrigerator and allow the chocolate mixture to set completely (approximately 2-3 hours).

Once firm, remove the chocolate slab from the mold using the parchment paper overhang.

Peel off the parchment paper and place the slab on a cutting board.

Using a sharp knife, slice the slab into thin slices. Then cut each slice into 2-3 smaller pieces to create bite-sized chocolates