VERIFIED BY Taste of Home Test Kitchen
- 1 package (12 ounces) dark chocolate chips
- 1 cup pomegranate seeds, patted dry
- In a microwave, melt chocolate chips; stir until smooth. Stir in pomegranate seeds.
- Drop by tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until firm, about 1 hour. Store between layers of waxed paper in an airtight container in the refrigerator. Yield: about 1 pound (2 dozen)
Originally published as Chocolate-Covered Pomegranate Seeds in Simple & Delicious December/January 2018