1
: Melt chocolate chips with Eagle Brand.
2
: Remove from heat, stir in vanilla. Stir in icing sugar and beat 1 minute.
3
: Stir in pistachios and cranberries.
4
: Spread evenly into parchment-lined 8 x 8" (2 L) baking pan. Cover and chill 3 hours. Cut into 1" (2.5 cm) squares.