Preheat the oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving extra hanging over two sides so the bars can be lifted out easily later.

In a large bowl, stir together the melted butter, spiced cookie spread, and brown sugar until thick, smooth, and well blended.

Mix in the egg and vanilla extract until the batter looks glossy and fully combined.

Sprinkle in the flour, cinnamon, and salt. Stir gently just until a soft dough forms. Stop mixing as soon as everything comes together.

Gently fold in the dark chocolate chunks, making sure they are evenly distributed.

Press the dough evenly into the prepared pan and smooth the top. Scatter the broken cookies over the surface and lightly press them into the dough.

Bake for 25–30 minutes, until the edges are set and the center looks matte and no longer sticky to the touch. The bars should remain soft and chewy.

Let the bars cool in the pan for about 20 minutes, then refrigerate for 30–45 minutes to help them firm up before slicing.

Lift the bars out using the parchment paper, cut into squares, and enjoy either slightly warm or chilled.