Microwave chocolate chips in large microwavable bowl on HIGH for 1½ 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.
Spread on large foil-lined baking sheet to ¼-inch thickness. Sprinkle with almonds, apricots and cranberries, pressing lightly into chocolate with spatula.
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.