Step 1

Preheat the oven to 350 degrees F.

Step 2

Line a 9x13-inch pan with foil, allowing some to overhang the edges.

Step 3

Spray the foil with cooking spray.

Step 4

Crumble the cookie dough into the pan, pressing it evenly into the bottom.

Step 5

Bake until golden brown, about 13-16 minutes.

Step 6

Cool for 5 minutes on a cooling rack.

Step 7

In a small microwavable bowl, microwave the caramel candies and the 3 tablespoons of the heavy cream uncovered on high, stirring halfway through, for 1 minute 30 seconds.

Step 8

Continue heating in 15-second increments until the caramels are melted and can be stirred smooth.

Step 9

Spread the caramel mixture over the warm cookie base.

Step 10

Return the pan to the oven and bake for 5 minutes.

Step 11

Cool the pan for 10 minutes on the cooling rack.

Step 12

Refrigerate the pan for 15 minutes.

Step 13

In a large bowl, beat the cream cheese and the butter with the electric mixer on low speed until smooth and creamy.

Step 14

Beat in the powdered sugar and vanilla.

Step 15

Stir in the chopped peanut butter and chocolate candies.

Step 16

Drop the cream cheese mixture by spoonfuls over the caramel layer, spreading it evenly.

Step 17

Return the pan to the fridge.

Step 18

In a small bowl, add the chocolate chips.

Step 19

In a 1-quart saucepan, heat the remaining heavy whipping cream over medium-low heat until hot, about 3-5 minutes.

Step 20

Pour the hot cream over the chocolate chips in the bowl.

Step 21

Let the chocolate chips stand in the hot cream for 5 minutes.

Step 22

Stir until smooth and let stand for 5 minutes.

Step 23

Transfer the pan from the fridge.

Step 24

Pour the chocolate mixture over the cream cheese, spreading it to cover.

Step 25

Sprinkle the pretzels on top.

Step 26

Refrigerate until the bars are completely set, about 4 hours.

Step 27

Cut bars from the pan, wiping the knife clean between cuts to help maintain the clean layers.

Step 28

Serve.