Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Tropical fruit nut mix 1/4 c Unsalted butter
4 oz Semisweet chocolate pieces 2 Lg Oranges' Zest

Grease a shallow 11" x 7" baking pan with butter; line bottom with
parchment or waxed paper. Coarsely grind fruit and nut mix in a food
processor or blender. Melt chocolate and butter together in a small
bowl placed over a pan of gently simmering water, stirring
frequently. Mix in the processed nut mix and 1/2 of the orange zest.
Spread mixture smoothly in prepared pan. Sprinkle remaining zest
over top, pressing it in lightly. Refrigerate 1 to 2 hours or until
firmly set. Loosen set mixture from pan by carefully running the tip
of a knife around the inside edges of the pan. Carefully turn out
onto a board; remove paper. Turn mixture over and cut in 32 pieces.
Store in an airtight container in a cool place for 2 to 3 days.
Source: "The Book of Cookies" by Pat Alburey, HP Books.

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