Choclava

• 1 pound frozen phyllo dough (about 24 sheets)
• 1 pound walnuts, finely chopped
• 1 6 ounce package semi sweet chocolate pieces, finely chopped
• 3/4 cup sugar
• 1 1/2 teaspoons ground cinnamon
• 1 1/4 cups butter melted
• 3/4 cup orange juice
• 1/2 cup sugar
• 1/2 cup honey
• 2 tablespoons lemon juice
• 2 squares (2 ounces) semisweet chocolate

1. Thaw phyllo dough according to package directions. Combine walnuts, finely chopped chocolate, the 3/4 cup sugar and cinnamon. set aside.
2. Brush bottom of a 15x11x2 inch baking pan with some of the melted butter. Layer 8 of the phyllo sheets in the pan, brushing each sheet with butter. Sprinkle about 2 cups of the nut mixture over phyllo in pan. Top with another 4 sheets of the phyllo brushing each with more of the melted butter. Sprinkle with 2 more cups of the nut mixture and top with 4 more phyllo sheets, brushing each sheet with butter. Top with remaining nut mixture and remaining phylloo sheets brushing each sheet with butter. Drizzle remaining butter over top layer. Cut into diamond or traingle shape pieces, cutting to but not through the bottom layer. Bake in 325 degree oven for 1 hour

phyllo, walnuts, semi sweet chocolate, sugar, ground cinnamon, butter, orange juice, sugar, honey, lemon juice, squares

Taken from www.epicurious.com/recipes/member/views/choclava-50161404 (may not work)