Title: EXOTIC TREATS
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.

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