Crush the digestive biscuits/graham crackers. You can do so in a food processor by pulsing a couple times or you can place them in a ziploc bag and crush them with a rolling pin.

Add the chopped chocolate or chocolate chips and butter to a microwaveable bowl and melt them in the microwave in 30-second increments, stirring after each 30-second increment, until the chocolate has melted (about 1 minute, depending on the size of the chocolate chunks or chocolate chips).

Add crushed digestive biscuits/graham crackers, pistachios, and dried cranberries to a large mixing bowl and stir to mix them.

Pour the caramel, melted butter, and melted chocolate over the mixture and mix well with a spatula until everything is evenly coated in the chocolate, butter, and caramel mixture.

Transfer the mixture onto parchment paper or plastic wrap and shape the mixture into a log resembling a salami. The parchment paper will give you a slightly rustic texture. The plastic wrap will give you a smoother texture.

Refrigerate the chocolate ‘salami’ until firm, preferably overnight.

Once the chocolate salami is firm, coat it with powdered sugar. Use a sifter/mesh sieve for the powdered sugar to ensure there are no lumps. Roll it on the parchment paper or on the cling film to make the powdered sugar stick to it. Serve it sliced.