Line a 13X9X2 inch pan with Aluminum Foil; Spray with PAM or lightly grease and flour.
Reserve 2 Tablespoons Butter; Cream remaining Butter & Sugar. Beat in Flour and Cocoa Powder. With generously floured hands, press dough into prepared pan. Bake for 15 Minutes.
While dough is baking, in a medium sauce pan, combine reserved Butter and Sweetened Condensed Milk. Cook over medium heat until slightly thickened (you don't have to stir constantly, BUT be careful not to scorch the milk). Remove from hat & stir in vanilla.
Spread over baked crust; return to oven and continue baking for 10 to 15 minutes (until slightly browned). Remove from oven and sprinkle on chips. Let sit for a couple of minutes to soften chips, spread chips and sprinkle with nuts. Let completely cool before cutting into squares. (You can return to oven a couple of minutes to help soften chips or I just sprinkle on chips & nuts and press down slightly).
The recipe was copied from a magazine advertisement for chocolate chips and Eagle Milk.