Heat oven to 350. Spray bottom only of 9x13 pan. In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake 12 - 15 min. or until light golden brown. cool completely, about 30 min.
In large bowl, beat all filling ingredients except powdered sugar on med. speed until smooth and creamy. Gradually beat in powdered sugar until well blended. Press filling over cookie base. Refrigerate while preparing carmel layer.
In 2 qt. saucepan, heat carmels & 2T. water over low heat, stirring constantly until carmels are melted. Stir in peanuts. Spread evenly over filling. Refrigerate about 15 min. or until carmel layer is firm.
In a small microwavable bowl, microwave chocolate chips on high 1 - 2 min., stirring once until melted. Spread evenly over carmel layer. Refrigerate about 1 hour or until chocolate is set. Cut into 36 bars.
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