Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Tropical fruit nut mix
4 oz Semisweet chocolate pieces
1/4 c Unsalted butter
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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