Line 13-by-9-inch pan with foil; spray with cooking spray.

Combine popcorn, oats, blueberries, pomegranate seeds and almonds in large bowl.

Combine honey, brown sugar and butter in small saucepan. Cook over low heat to boiling; boil two minutes. Pour over popcorn mixture and mix thoroughly.

Using damp hands, press mixture firmly into prepared pan. Refrigerate until firm, about two hours. Cut into 12 bars.

Dip bottoms of bars into melted chocolate. Place on wax paper-lined pan. Store in tight covered container in refrigerator until ready to serve.