1 lb. frozen phyllo dough (24 sheets)

A:

1 lb. walnuts, chopped fine
1 (6 oz.) pkg. semi sweet chocolate pieces, chopped fine
3/4 c. sugar
1 1/2 tsp. cinnamon

1 1/4 c. butter, melted

B:

3/4 c. orange juice
1/2 c. sugar
1/2 c. honey
1/2 c. water
2 tbsp. lemon juice
2 squares (2 oz.) semi sweet chocolate + 2 tbsp. water

Thaw dough according to package. Combine group A ingredients; set aside. Brush bottom of 15"x11"x2" pan with some melted butter. Layer 8 sheets in pan, brushing each layer with melted butter. Sprinkle about 2 cups of mix over phyllo in pan. Top with 4 layers of dough brushing each. Sprinkle another 2 cups mix, top with 4 sheets, brushing each. Top with rest of mix then rest of phyllo sheets brushing each with melted butter. Drizzle rest of butter over top. Cut into diamond, square or triangle shape. Do not cut all the way through the bottom layer.

Bake at 325 degrees 1 hour. Immediately finish cutting through. In a saucepan combine group B sauce (NOT CHOCOLATE) ingredients with 1/2 cup water. Heat to boil then simmer 20 minutes. Pour over warm dessert in pan; cool.

In a small saucepan heat chocolate and water. Stir until smooth. Drizzle over top. Makes about 60. Serve warm or cold.