Microwave chocloate and milk in a 1-1/2 quart microwavable bowl, 2 minutes on High, turning after 1 minute. Stir until chocolate is completely melted and smooth. Stir in vanilla, salt and nuts. Spread in greased 8 x 4 or 9 x 5 inch loaf pan. Refrigerate until firm, about 2 hours. Makes about 2 dozen pieces. Note: Recipe can be doubled and spread in a greased 8-inch square pan.