Yield: 60 servings
| Measure | Ingredient |
|---|---|
| 1¼ cup | Flour |
| ⅔ cup | Sugar (plus 1/2 cup) |
| ½ cup | Unsweetened cocoa powder |
| 2½ \N | Sticks butter; softened |
| ⅔ cup | Heavy cream |
| 1½ tablespoon | Orange zest; grated |
| 1 cup | Blanched or natural almonds; sliced |
| ½ cup | Candied cherries, red chopped |
| ½ cup | Candied cherries, green chopped |
| ½ cup | Candied pineapple chopped |
Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5 Preparation Time: 0:50 1. Preheat oven to 375 F. To make chocolate crust, in a food processor, combine flour, ⅔ cup sugar, cocoa, and 1 stick butter. Process until blended. With machine on, add ⅓ cup cream through feed tube, processing until dough begins to cling together in a ball. Press dough evenly over bottom of a foil-lined 10 x 15-inch jelly-roll pan. Refrigerate while preparing topping. 2. In a medium saucepan, combine remaining 1½ sticks butter, remaining ½ cup sugar, and remaining ⅓ cup cream. Cook over medium heat, stirring often, until mixture boils. Boil 2 mins, stirring constantly. Stir in orange zest, almonds, candied cherries, and candied pineapple. Spread evenly over chilled crust. 3. Bake 15 to 20 mins, or until top is bubbly and golden. Let cool in pan before cutting into 60 triangles or squares. Store in refrigerator.