Exotic Treats Recipe
Yield: 32 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Tropical fruit & nut mix,
4 ounce: Semisweet chocolate pieces,
1/4 cup: Unsalted butter,
2 large: Oranges Zest,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp
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