Ingredients
6 ounces white baking chocolate, coarsely chopped1/4 cup flaked coconut, toasted1/4 cup pomegranate seeds2 ounces dark chocolate, chopped
Preparation
Line an 8-in. square pan with foil; grease foil with butter. In a microwave, melt white chocolate; stir until smooth. Stir in coconut and pomegranate seeds.
Spread into prepared pan. In a microwave, melt dark chocolate. Drizzle over white chocolate mixture. Refrigerate until chocolate is firm, about 1 hour. Using foil, lift chocolate mixture out of pan. Remove foil; break candy into pieces. Store in an airtight container.
