| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Grains |
|
Cookies |
32 |
Servings |
INGREDIENTS
| 2 |
c |
Tropical fruit & nut mix |
| 4 |
oz |
Semisweet chocolate pieces |
| 1/4 |
c |
Unsalted butter |
| 2 |
|
Lg Oranges' Zest |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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