This is a family recipe by Eileen Jones, modified by my wife.
Preheat oven to 370 degrees.
In a medium saucepan combine:
Cook on low heat, stirring until smooth.
Remove from the heat and stir in:
In a food processor combine:
Pulsing the food processor will make this mixture resemble coarse crumbs.
Distribute the coarse crumb mixture in a 9x13 pan. Spread the melted chocoolate-and-nut filling over that.
Then use the food processor to make a second copy of the same coarse crumb mixture :
Sprinkle the second bunch of coarse crumb mixture on top.
Bake for 35-40 minutes until golden.
There is no need to transfer it to a cooling rack.
If you cut it into cookie bars, these may be frozen.