Combine first 4 ingredients with a pastry blender or whisk. In small saucepan, melt chocolate and milk over low heat and stir constantly until smooth. Remove from heat and add vanilla.
Reserve and set aside 1/2 cup of chocolate mix. Blend the warm chocolate over the crumb mix and spread into a greased 9 inch baking pan. Pour 1/2 cup mix over top and spread evenly to edges. Chill 1 hour. Makes 2.5 dozen.
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