Chocolate Pomegranate Pistachio Bark

• 16 oz. milk chocolate, roughly chopped
• 16 oz. dark chocolate, roughly chopped
• Coconut oil (if using the microwave method)*
• ½ cup POM Wonderful Pomegranate Arils
• ½ cup Wonderful Pistachios No Shells Roasted & Salted, chopped

1. Line two 13" x 18" sheet pans with parchment paper and set aside.
2. For the milk chocolate layer: In a double boiler, melt the chocolate, stirring frequently, until smooth.
3. For the dark chocolate layer: In a double boiler, melt the chocolate, stirring frequently, until smooth.
4. Spread the melted milk chocolate on the sheet pans lined with parchment paper. Scatter tablespoon amounts of the melted dark chocolate mixture across the top of the milk chocolate. Use a wooden stick or toothpick to swirl the chocolates together. Sprinkle POM Wonderful Pomegranate Arils and pistachios evenly over top. Refrigerate for at least 60 minutes or overnight.
5. When the chocolate bark is firm, you can break it up or chop it into desired-size pieces. Store in the refrigerator for up to a week.

*You can also melt the chocolate with 1 tablespoon of coconut oil in a microwave, stirring every 30 seconds until melted. Melt the milk chocolate and dark chocolate separately.