Chocolate Baklava

Ingredients

• 1 package dough frozen thawed (16 ounces, 14-inch x 9-inch sheet size)
• 1.3 cups butter melted
• 1 pound walnut pieces finely chopped
• 10 ounces semisweet chocolate chips miniature
• 0.8 cup sugar 
• 1.5 teaspoons ground cinnamon 
• 1 teaspoon lemon zest grated
• 0.8 cup orange juice 
• 0.5 cup sugar 
• 0.5 cup water 
• 0.5 cup honey 
• 2 tablespoons juice of lemon 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• knife
• plastic wrap
• baking pan

Directions

1. Butter a 15x10x1-in. baking pans. Unroll 1 pkg. phyllo dough; cut stack into a 10-1/2x9-in. rectangle. Repeat with remaining phyllo. Discard scraps.
2. Line bottom of prepared pan with 2 sheets of phyllo dough (sheets will overlap slightly).
3. Brush with butter. Repeat layers 8 times. (Keep dough covered with plastic wrap and a damp towel until ready to use to prevent it from drying out.)
4. In a large bowl, combine the nuts, chocolate chips, sugar, cinnamon and lemon zest.
5. Sprinkle 2 cups over top layer of phyllo.
6. Top with 4 layers phyllo dough, buttering each layer. Top with 2 or more cups nut mixture. Top with 4 layers phyllo dough, buttering each layer; top with remaining nut mixture. Top with the remaining phyllo dough, brushing each layer with butter.
7. Drizzle any remaining butter over top.
8. Using a sharp knife, cut baklava into 1-1/2-in. diamonds.
9. Bake at 325° for 50-60 minutes or until golden brown. Meanwhile, combine the syrup ingredients in a saucepan; bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer, uncovered, for 20 minutes.
10. Pour over warm baklava. Cool completely in pans on wire racks.