Admit it, you’ve been indulging in sweet treats this holiday season already right? I’ve had the occasional cookie more than once in a while lately. There’s something about the end of the year that makes me want to have a treat a little more. I love peppermint bark during the holidays (actually my husband loves it even more), but I was wondering if I could do something a little different. Luckily, my little one loves pomegranate seeds (yay for healthy treats) and I thought that this would be a refreshing departure.
The pomegranate seeds provide a juicy, unexpected crunch to the chocolate bark. They’re also chock full of Vitamin C, Vitamin K, Folic acid, and fiber. But really, anything with a little dark and white chocolate is pretty good. At least this is also semi-healthy and a little unexpected as well.
Pomegranate Chocolate Bark
- 12 ounces of dark chocolate chunks or chips
- 8 ounces of white chocolate chips
- 1/2 cup pomegranate seeds
Special tools: silpat, jelly roll or other large flat sheet pan, double boiler (I always just use a large pot over a saucepan)
About 10 servings
1. Melt 3/4 of dark chocolate in double boiler over simmering, not boiling water. Chocolate may take up to 10 minutes to slowly melt. Stir in remaining chocolate to melt.
2. Pour melted chocolate onto silpat and let cool. You may put it in the refrigerator to quickly set (this may take 30 minutes).
3. Melt 3/4 of white chocolate in double boiler over simmering, not boiling water. Chocolate may take up to 10 minutes to slowly melt. Stir in remaining chocolate to melt.
4. Cool white chocolate about 5-10 minutes and then pour over dark chocolate. Some of the dark chocolate may melt slightly but that’s ok – this adds to the imperfectly perfect vibe! Place pomegranate seeds on top of the white chocolate. Place mixture into refrigerator to set about 1 hour.