Melt chocolate and butter over low heat. Set aside. Beat eggs until light (about 5 minutes). Beat in sugar until smooth. Add salt, vanilla and milk; mix until smooth. Gradually stir in flour. Fold in chocolate mixture and walnuts. Pour into greased and paper-lined 20 cm square pan. Bake in 350 degree oven 30 minutes. Cool in pan. Frost. Cut into 5 cm squares and each square diagonally into triangles. Makes 32 cookies. FROSTING: Combine 1 cup C and H Powdered Sugar, quarter cup soft butter or margarine and 1 teaspoon vanilla. Beat until smooth and creamy. Spread over cookies before cutting. Reprinted with permission from: Bar Cookies from the C and H Sugar Kitchen by Jean Porter Electronic format by Karen Mintzias