You'll love every chewy bite of these sweet and salty no-bake treats. For longer storage (and dessert at a moment's notice), keep them in the freezer up to 3 months.
In a medium saucepan heat and stir butter, peanut butter, and corn syrup over medium until melted. Remove from heat.
Stir oats, pistachios, cranberries, and orange zest into peanut butter mixture. Cover and chill 1 to 2 hours or until firm enough to handle. Meanwhile, line a tray or rimmed baking sheet with parchment paper or waxed paper.
Shape oats mixture into 24 balls. Dip balls in melted white chocolate to coat, allowing excess to drip off. Place on prepared tray. If desired, sprinkle with additional chopped cranberries or finely chopped pistachios before chocolate sets. Chill 30 minutes or until set. Store in an airtight container in the refrigerator up to 2 weeks or freeze up to 3 months.