In medium heavy saucepan combine milk and chocolate. Cook and stir over low heat until chocolate melts and mixture thickens. Remove from heat.
Stir cookie crumbs and ½ cup of nuts into chocolate mixture.
Pat into 8 x 8 x 2-inch pan lined with wax paper.
Sprinkle remaining ¼ cup nuts on top, lightly pressing into chocolate mixture.
Cover and refrigerate at least 4 hours or until firm. Cut into squares.
2 squares chocolate, unsweetened, (1 oz each, cut up)