1 (18.8 ounce) package air-roasted butter cookies
1 pint heavy whipping cream
1 (3 ounce) package chocolate syrup, such as Frosting Mix
1 (9 ounce) package instant chocolate pudding mix
1 (9 inch) prepared chocolate candy cookie crumb crust
In a medium saucepan over medium heat, melt butter and mix until smooth. Add whipping cream, stirring constantly. Reduce heat to medium; stir in syrup, pudding mix and candy sprinkles. Remove pan from heat and let cool slightly. Cut into 12 squares. If using a cookie sheet, roll out so the sides of the crust are brown. Place chocolate filling on one side of crust. Spread remaining topping over filling in crust. Cover top with remaining topping. Chill until firm.