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Ingredients One per line	10 oz milk or dark chocolate ( we like to use milk on half and dark on the other half) 10 oz white chocolate Shelled pistachios Pomegranate seeds
Directions One per line	Line a large cookie sheet with parchment paper Melt the milk and dark chocolate Spread most of the milk and dark chocolate on the prepared cookie sheet meeting in the middle Melt the white chocolate and spread it over all the chocolate Drizzle the remaining mllk and dark chocolate over the white chocolate Use a toothpick to swirl the chocolates Press in the pistachios and pomogranates so they will stay in the chocolate when you break up the bark Set in fridge for about 30 minutes Break bark into pieces
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