Directions

1. Line a rimmed baking sheet with parchment paper.
2. Fill a medium saucepan with 2 inches of water and bring to a simmer over medium heat. Place a heatproof bowl on top of the saucepan, making sure it doesn’t touch the water but rests easily on the pan. Lower the heat to medium-low and place the chopped chocolate into the bowl. Allow the steam from the simmering water to melt the chocolate, stirring occasionally. Once thoroughly melted, remove bowl carefully from saucepan as it will be hot.
3. Fold in the apricots and pistachios.
4. Pour the chocolate mixture onto the prepared baking sheet, sprinkle the pomegranate seeds evenly over the chocolate and smooth with a spatula. Top with additional pomegranates and pistachios.
5. Freeze until firm, approximately 25-30 minutes. Break the bark into pieces. Bark can be refrigerated in an airtight container for up to 1 week.