Instructions: 1. Spray a 13 x 9" baking pan with nonstick cooking spray; set aside.

2. In medium bowl, combine oven toasted walnuts, raisins, sugar and chocolate; set aside.

3. On wax paper, stack phyllo sheets and trim into 13 x 9" rectangle.

Cover phyllo stack with wax paper and a damp kitchen towel. With serrated knife, cut phyllo trimmings into 1/2" pieces. Place trimmings in large bowl; toss with hands to separate into pieces; cover with plastic wrap.

Set aside.

4. Preheat oven to 300F degrees. Place one sheet of phyllo into bottom of prepared pan; brush with 1 teaspoon margarine. Layer with three more sheets of phyllo, brushing each with 1 teaspoon margarine; sprinkle top sheet with 1/2 cup nut mixture.

5. Place one sheet of phyllo on top of nut mixture; brush with 1 teaspoon margarine. Repeat layering with three more sheets, brushing each sheet with 1 teaspoon margarine. Sprinkle 1/2 cup nut mixture over top layer.

Repeat layering phyllo, margarine and nut mixture two more times, ending with nut mixture.

6. Top nut mixture with two remaining sheets of phyllo, brushing each one with 1 teaspoon margarine. Top with reserved phyllo trimmings; drizzle with remaining 2 tablespoons margarine. Bake 1 hour 20 minutes, or until golden. Remove pan to rack.

7. In small saucepan, heat honey until very hot but not boiling. Drizzle honey over hot baklava. Cool on rack. Cover and store in refrigerator.

TIP - Toasting Nuts : When a recipe calls for nuts, toast them first

(the flavor becomes more intense). Simply spread nuts on a baking sheet and place in a 350F oven; stir occasionally and remove when nuts are golden brown. If youd rather not heat up the oven, toast them in a nonstick skillet-stirring and shaking the pan often-for about 5 minutes, or heat them in a toaster oven.

NOTES : Special Dessert for Chocolate Lovers

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.