Line the inside of an 8" square baking pan with plastic wrap and set aside
Toast nuts by placing on a cookie sheet and baking in pre-heated 350 degrees F, oven until skin begins to flake off
Remove skins by rubbing with a clean towel. Chop nuts with a knife, or pulse in a food processor
Melt chocolate in a separate medium-sized bowls over double boilers
Combine and melt the evaporated milk and butter over medium heat. Remove from heat and reserve
Add half the butter mixture to the melted chocolate chips. Mix well, pour into lined baking dish, and spread evenly. Refrigerate a few minutes
Add remaining butter mixture to the melted white chocolate, then add the vanilla and mix until well blended. Spread the mixture over the first layer and top with nuts
Refrigerate until firmly set about 24 hours then cut into bars. Store chilled.
