Go ahead and scratch your head a bit just thinking about that combination.
That was me, about three years ago.
But once I made these, I never looked back. And they are my favorite holiday snack!
Sweet, crunchy and with a burst of juice.
They don't melt in your mouth, but they don't last long in our house.
2 pomegranates (look for heavier ones, they have more seeds/juice)
8 squares of semi-sweet baking chocolate
1 tsp Crisco
Remove the seeds from the pomegranates. The trick is to open them underwater so you don't spray juice all over the kitchen. The seeds fall to the bottom of the water and the white insides float to the top.
Dry the seeds on paper towels. Melt baking chocolate and Crisco in a saucepan on low heat (careful not to burn the chocolate!) Remove from heat, add in pomegranate seeds and mix.
Take a spoon and drop spoonfuls of the mixture on a cookie sheet covered in wax paper.
Cool in the fridge for about an hour, then enjoy!