Christmas Pomegranate Bark
Christmas pomegranate bark is made with just 3 ingredients for a last-minute dessert or holiday gift that is sweet, salty, crunchy, and utterly delicious! Whip it up in minutes for a gluten free, dairy free friendly, crowd-pleasing recipe perfect for the holiday season.
Servings: 30 servings
Calories: 47kcal
Ingredients
- 6 Lily’s Chocolate Bars - I used Sea Salt Extra Dark Chocolate
- ½ cup pomegranate seeds 1 small pomegranate
- ½ cup pistachios chopped
Instructions
- Preheat oven to 200 F. Place a sheet of parchment paper on a baking sheet. Assemble the chocolate bars into a large rectangular shape on the parchment paper. Make sure they are upside down so the smooth side of the bar is facing up. Leave a little room around the edges of the baking pan which will give the chocolate space to go when it’s melted.
- Turn the oven off and slide the baking pan onto the middle rack. Let the chocolate melt in the warm oven for 5 minutes.
- When the chocolate is glistening and soft, take the pan out of the oven and tap it on the counter a few times. This will release the melted chocolate from their “bar” shapes and create 1 nice smooth large slab of chocolate.
- While the chocolate is melted, sprinkle pomegranate seeds and chopped pistachios over top. Set the baking pan aside on the counter to set.
- When the chocolate has set, take the large slab of chocolate and break it into pieces. Store the bard in an airtight container out on the counter or in the refrigerator.
Notes
Storing : Once set, this bark will keep for up to 2 weeks in the fridge or a month in the freezer. If using fresh fruit on top, it will only keep for a week in the fridge.
Nutrition
Serving: 1serving | Calories: 47kcal | Carbohydrates: 4g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 0.2mg | Sodium: 1mg | Potassium: 68mg | Fiber: 1g | Sugar: 2g | Vitamin A: 11IU | Vitamin C: 0.4mg | Calcium: 7mg | Iron: 1mg