Chocolate Baklava

Butter a 15-in. x 10-in. x 1-in. baking pans. Unroll one package of phyllo dough; cut stack into a 10-1/2-in. x 9-in. rectangle. Repeat with remaining phyllo. Discard scraps.

Line bottom of prepared pan with two sheets of phyllo dough (sheets will overlap slightly).

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.)

In a large bowl, combine the nuts, chocolate chips, sugar, cinnamon and lemon peel.

Sprinkle 2 cups over top layer of phyllo.

Top with four layers phyllo dough, buttering each layer. Top with 2 or more cups nut mixture. Top with four layers phyllo dough, buttering each layer; top with remaining nut mixture. Top with the remaining phyllo dough, brushing each layer with butter.

Drizzle any remaining butter over top.

Using a sharp knife, cut baklava into 1-1/2-in. diamonds.

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.

Pour over warm baklava. Cool completely in pans on wire racks.