Line an 8x8 baking pan with foil leaving enough foil overhang so you can easily remove bars later. Lightly grease foil. Evenly press Cookie Dough into the bottom of the pan. Bake 28-30 minutes at 350 degrees F or until lightly golden. Let cool 15 minutes.
Meanwhile, add all of the Filling ingredients EXCEPT pecans and chocolate chunks to a medium bowl. Whisk to evenly combine then fold in pecans and chocolate chunks. Pour filling onto cookie dough crust and spread evenly. Bake for 25-28 minutes or until top is brown and set.
Let bars cool on wire rack for 1 hour then refrigerate at least 2 hours until chocolate is firm. Use foil overhang as handles to remove bars and cut into small squares. Store in an airtight container in the refrigerator. Serve cold or at room temperature. Also delish with vanilla ice cream!
*Don't be leery about the apple cider vinegar - it, along with extra vanilla, is a bourbon substitute and is undetectable - just adds to the overall deliciousness.