1Heat oven to 350°F. Spray 13x9-inch pan with Crisco® Original No-Stick Cooking Spray. Break up cookie dough and press evenly in bottom of pan. Bake 15 to 20 minutes or until golden brown. Cool completely, about 30 minutes.
2In medium bowl, beat whipping cream with electric mixer on high speed until soft peaks form.
3In large bowl, beat frosting and peanut butter with electric mixer on medium speed until well blended. Carefully fold whipped cream, marshmallow creme and 1 1/2 cups of the malted milk balls into peanut butter mixture. Spoon and spread mixture over cooled cookie crust. Refrigerate 2 hours or until cream layer is set. Cut into 6 rows by 4 rows.
4To serve, place cream squares on dessert plates. Drizzle each with 1 teaspoon of the chocolate-flavored syrup. Sprinkle with remaining chopped malted milk balls. Store covered in refrigerator.