6 oz. walnuts, toasted & diced
3/4 c. dark raisins
1/4 c. granulated sugar
2 oz. semi-sweet chocolate, chopped into sm. pieces
12 oz. (approx. 18 sheets) phyllo dough, thawed
1/2 c. unsalted, reduced calorie tub butter
1/4 c. honey

1. Spray 13 x 9 inch baking pan with non-stick cooking spray.

2. In medium bowl combine walnuts, raisins, chocolate and sugar.

3. On wax paper stack phyllo dough and trim to 13 x 9 inch. Cover with wax paper and damp cloth. With serrated knife, cut trimmings into 1/2 inch pieces and place in bowl; toss with hands to separate.

4. Preheat oven to 300 degrees. Place 1 sheet of phyllo in bottom of pan, brush with 1 teaspoon butter. Repeat with 3 more sheets. Sprinkle 1/2 cup nut mixture over top layer. Repeat layering 3 times, ending with nut mixture.

5. Top mixture with remaining 2 sheets of phyllo and butter. Top with reserved trimmings and remaining 2 tablespoons butter. Bake 1 hour and 20 minutes or until golden brown.

6. In small saucepan, heat honey and drizzle over baklava. Cover and store in refrigerator.