26 oz. milk chocolate, coarsely chopped
2 tsp grated orange rind
3/4 cup pecans, broken
1 cup chopped dried tart cherries OR dried cranberries
1/4 cup crystallized ginger
5 ounces miniature marshmallows
Line a 9×9 or 11×7 pa with foil, extending it over the sides.
Melt chocolate over low heat. Stir until melted. Mix in orange peel, then the next three ingredients. Fold in marshmallows. Pour into the prepared pan, spreading evenly.
Chill until the chocolate is just firm enough to cut, about one hour. Using the foil as an aid, lift the candy from the pan. Remove the foil and cut candy into squares.
Recipe makes about 40 pieces. This can be made two weeks ahead. Cover and refrigerate. Let the candy stand at room temperature before serving.