1 Microwave chocolate chips in large microwavable bowl on HIGH for 1 1/2 to 2 minutes or until almost melted, stirring after 1 minute. Stir until chocolate is completely melted and mixture is smooth. Stir in orange extract.
2 Spread on large foil-lined baking sheet to 1/4-inch thickness. Sprinkle with almonds, apricots and cranberries, pressing lightly into chocolate with spatula.
3 Refrigerate about 10 minutes or until firm. Break into irregular pieces to serve. Store in tightly covered container at cool room temperature or in refrigerator up to 5 days.