In 1-quart saucepan, heat chocolate chips and whipping cream over low heat, stirring frequently, until chips are completely melted and smooth. Carefully pour and spread topping over filling. Refrigerate uncovered about 2 hours or until cooled completely. Using foil or parchment to lift, remove bar from pan, and peel foil or parchment away. Cut into 4 rows by 4 rows. Stored covered in refrigerator.