Cream butter and sugar; add eggs, beat well.
Melt chocolate, cool slightly and add to creamed mixture.
Add vanilla and flour. Stir in chopped nuts.
Pour into greased and floured 7x11" pan.
Bake at 325F, 20-25 min. Cool.

Icing:
4 tbs. soft butter
2 c. conf. Sugar
2 tbs. EACH: heavy cream, vanilla

Spread over cookie layer; chill at least 20 min.

Glaze:
Melt 2 sq. Hershey's unsweetened chocolate and
2 tbs. butter, pour over filling,
tilting pan so glaze covers all.
Refrigerate 15 min. to harden.