Categories: Cookies 
      Yield: 32 servings 
  
      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.