Preheat oven to 375°F. Spray and line a 9x5 standard loaf pan with non stick spray and set aside.
Pull apart biscuit rounds and cut each in half to get 16 rounds. Add 1 tablespoon of peanut butter to 8 rounds and then add 1 tablespoon of semi sweet chocolate chips and 1 tablespoon of crushed Butterfinger® to the other 8 (you should have chips and Butterfinger® together on 8 rounds).
Add one peanut butter round to one chip/Butterfinger®round so you end up with 8 sandwiches. Line the rounds standing up in the prepared pan. Brush the tops with melted butter and sugar. Bake in the oven 30-35 minutes.
Once baked, remove from oven and place on wire rack to cool. While bread is still warm, sprinkle with additional chocolate chips and Butterfinger® and spoon 1-2 tablespoons of peanut butter on top. Allow to sit for a few minutes then spread the chips and peanut butter slightly as they will have melted. Serve immediately or store in the freezer for up to 3 months.