| 1 | Grease a shallow 11" x 7" baking pan with butter; line bottom with parchment or waxed paper. |
| 2 | Coarsely grind fruit and nut mix in a food processor or blender. |
| 3 | Melt chocolate and butter together in a small bowl placed over a pan of gently simmering water, stirring frequently. |
| 4 | Mix in the processed nut mix and ?of the orange zest. |
| 5 | Spread mixture smoothly in prepared pan. |
| 6 | Sprinkle remaining zest over top, pressing it in lightly. |
| 7 | Refrigerate 1 to 2 hours or until firmly set. |
| 8 | Loosen set mixture from pan by carefully running the tip of a knife around the inside edges of the pan. |
| 9 | Carefully turn out onto a board; remove paper. |
| 10 | Turn mixture over and cut in 32 pieces. |
| 11 | Store in an airtight container in a cool place for 2 to 3 days. |
