Method:

• Heat oven to 350°F (180°C). Spray bottom only of 9x13-inch (22x33 cm) pan with cooking spray.
• In large bowl, stir cookie base and topping ingredients until soft dough forms. Shape six 1-inch (2.5 cm) balls of dough.
• On ungreased baking sheet, place balls 2-inches (5 cm) apart; flatten in crisscross pattern with fork.
• Press remaining dough in pan. Bake cookies and base 10 to 12 minutes or until edges are light golden brown.
• Cool 10 minutes. Reserve cookies for topping.
• In small microwavable bowl, microwave chocolate chips and butter uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and stirred smooth.
• Spread evenly over bars. Refrigerate until firm, about 30 minutes.
• In medium bowl, beat cream cheese, peanut butter, icing sugar and whipping cream with electric mixer on low speed until blended.
• Beat on high speed about 2 minutes or until light and fluffy. Spread over chocolate layer.
• Crush reserved baked cookies; sprinkle over cream cheese layer. Press in lightly.
• Refrigerate until set, about 30 minutes. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.