Line a 9x13 pan with aluminum foil and apply nonstick spray. Preheat oven to 350-degrees.
Combine the dry ingredients in a bowl. Set aside. Coarsely chop the cookies. Reserve 1/4 cup of the finer crumbs.
In a mixing bowl, blend the butter, brown sugar, and maple syrup. Add the eggs and vanilla. Pour in the flour mix until just combined, then stir in the chocolate chips and cookie pieces.
Spread batter in the pan. Bake for 20 minutes, or until a toothpick comes out clean.
Let the blondie layer cool completely. Place in fridge for a while, if necessary.
Combine glaze ingredients in bowl. Add enough milk so that the icing is spreadable but not runny. Immediately dollop over blondies and smooth it out. Immediately sprinkle on the reserved crumbs. Use fingers to gently press in.
Place pan in fridge to set for hour or two before slicing. Store in fridge.