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1. Line a large baking sheet with waxed paper; set aside. In a bowl, combine nuts, raisins, apricots, cranberries, and orange peel. Reserve 3/4 cup of fruit mixture for topping. Set both portions aside.
2. In a medium microwave-safe bowl, combine candy coating and chocolate. Microwave, uncovered, on 100-percent power (high) for 2 to 3 minutes, stirring once halfway through cooking time. Stir until smooth. Stir in the larger portion of fruit mixture; mix well. Pour mixture onto prepared baking sheet. Spread about 3/8 inch thick. Sprinkle topping over mixture in pan, pressing pieces slightly with the back of a spoon.
3. Chill candy about 1 hour or until firm. Peel away the waxed paper. Carefully break candy into pieces. Layer pieces between waxed paper in tin; cover.