Line a baking sheet with parchment paper, wax paper, or a silicone baking mat.
Prep any mix-ins and toppings such as chopping nuts, cookies, etc.
Melt the white chocolate by placing the white chocolate in a microwave-safe bowl and melting according to instructions on the package, or microwave in 20-second intervals at a half power, stirring between, until the chocolate is completely melted and smooth. Alternatively, you can melt the chocolate using a double boiler on the stove.
While the chocolate is melted, stir the almonds and cranberries, or any other desired add-ins.
Immediately pour the mixture onto the prepared baking sheet. Use a spatula to spread it out into an even layer, about 1/4 to 1/2 inch thick.
Sprinkle extra dried cranberries, almonds, or toppings evenly on top of the melted chocolate. You can gently press them down to make sure they stick or gently tap the pan.
Let the bark cool and harden. It will take an 1-2 hours at room temperature of 20-30 minutes in the refrigerator.
Once the white chocolate bark is firm, use a sharp knife to break it apart. You can also break it apart with your hands for a more rustic look.