Rinse and gently pat dry pomegranate arils.

Lightly toast slivered almonds by baking them in the oven at 325 degrees, for a few minutes, stirring often.

Melt milk chocolate chips with 1 teaspoon oil, stirring often, just until melted

Line baking sheet with a silicone baking liner or parchment paper.

Spread milk chocolate over center of liner.

Sprinkle half of the pomegranate arils and toasted almonds over top of chocolate.

Melt white chocolate chips and remaining teaspoon of oil, stirring often, just until melted.

Drop by tablespoons over milk chocolate.

Gently smooth out white chocolate over the top.

Sprinkle with remaining arils and slivered almonds. Gently press down.

Chill until chocolate is set, break into chucks.

Store in refrigerator in airtight container.

For best results, enjoy within 24 hours.