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.