Preheat oven to 350 degrees F. Coat an 8×8-inch baking dish with cooking spray and set aside. Let a 16.5-oz. package of refrigerated cookie dough sit at room temperature for 15 minutes. Coarsely chop 3 Hershey’s bars. In a medium bowl, combine the cookie dough and chocolate pieces. Mix together using your hands. Press half of it into the bottom of the prepared pan and top it with 5 Butterfinger candy bars. Top with the remaining cookie dough and pop it in the preheated oven for 18-20 minutes, or until the dough is cooked through. Meanwhile, coarsely chop 2 Butterfinger candy bars. When the bars come out of the oven, crumble the Butterfinger pieces over the top and press down gently. Let the bars cool completely and cut into small squares.


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