Ho Ho Holiday Bark
8-10oz bittersweet baking chocolate
(Ghirardelli 60% cacao, chips or squares)
1 cup pomegranate seeds, patted dry, divided
2 Tbsp. crystallized ginger, minced
½ tsp fine sea salt, divided
Zest from 1 medium orange, divided (about ½ tsp)
Directions
Line a pan (8x8, 7x 11) or baking sheet with wax or parchment paper.
Break chocolate into squares and place in a wide microwavable bowl.
Microwave on high for 1 min 15 seconds, until just melted. Stir with a spatula until smooth. If needed, heat in additional 10-15 second increments.
Immediately stir in ¾ cup pomegranate seeds, ginger, half the salt and half of the orange zest (which you can grate over mixture rather than measuring).
Transfer mixture onto prepared sheet and spread evenly.
Evenly sprinkle remaining pomegranate seeds over the mixture, lightly pushing them into the chocolate.
Sprinkle remaining orange zest and sea salt.
Freeze for 20 minutes or refrigerate for 30-45 minutes.
Gently break bark with your hands and enjoy.
If leftovers exist (doubtful), store in an airtight container in a cool dry place or in the freezer (recommended).