Exotic Treats
Yield
32 piecesPrep
2 hrsCook
10 minReady
2 hrsTrans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
mixed dried fruit
tropical, with nuts |
*
|
| 4 | ounces |
semi-sweet chocolate
semi-sweet pieces, null, null |
|
| ¼ | cup |
butter, unsalted
|
|
| 2 | large |
orange zest
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
mixed dried fruit
tropical, with nuts |
*
|
| 115.6 | ml/g |
semi-sweet chocolate
semi-sweet pieces, null, null |
|
| 59 | ml |
butter, unsalted
|
|
| 2 | large |
orange zest
|
*
|
Directions
Grease a shallow 11 x 7 inch 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 ½ 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.
