How to Make It
Preheat oven to 325°F. Lightly coat a 12-cup muffin tray with cooking spray. Microwave chopped chocolate in a medium-size microwavable bowl on HIGH until melted, about 1 minute, stopping to stir every 20 seconds. Stir in cookie crumbs and 2 tablespoons of the melted butter.
Remove crescent roll sheets from packages, and unroll onto a clean work surface. Place sheets side by side lengthwise with long sides touching; pinch together the 2 touching long sides of the sheets to join together and form 1 large rectangle.
Spread melted chocolate mixture in an even layer over dough rectangle. Starting from 1 long side, tightly roll up dough rectangle, jelly-roll style. Pinch 2 outer ends to seal. Cut roll in half lengthwise, seam side facing down (you will be exposing the chocolate filling inside the roll). Place 1 roll half, cut side up, on work surface; place the second roll half, cut side up, on top of and perpendicular to the first roll half, creating an “X” shape. Starting at the center of the X and working outward on each side, twist the 2 dough strands together to form a braid-like twist. Cut dough twist evenly into 12 pieces; place pieces in prepared muffin cups. Brush pieces evenly with remaining 2 tablespoons melted butter.
Bake in preheated oven until buns are golden and set, 15 to 17 minutes. Let buns cool in muffin tray 5 minutes. Transfer buns to a wire rack, and let cool completely, about 30 minutes.