1Preheat oven to 325^. Lightly spray a 15x10-inch baking jelly roll pan.
Blend cream of wheat, flour, cinnamon and baking powder in medium bowl; set aside.
2Beat sugar and butter in large bowl with electric mixer on high speed until light and fluffy; add one whole egg and one extra egg yolk, beat well.
Stir in flour mixture using low speed until well blended.
3Press dough evenly into prepared pan to 1/4 inch thickness.
Beat the remaining egg white until foamy. Brush on dough. Sprinkle with nuts, pressing them lightly into dough.
Bake 25-35 minutes or until lightly browned. While still hot, cut into bars. Remove from baking sheet. Cool completely on paper or wire racks.
Melt chocolate separately in small bowls and drizzle chocolate in a decorative pattern over bars. Let set; store in airtight container