Allow ice cream to soften. Chop Oreos and place in bottom of dish for crust. Chop Butterfingers and stir into ice cream. Pour ice cream/Butterfingers over crust. Drizzle with chocolate syrup and freeze well.
Combine all filling ingredients; mix well. Spoon half of batter into prepared pan. Spoon filling evenly over batter to within 1/2 inch of sides of pan. Spoon remaining batter over filling. Cover. Let rise in warm (80 to 85 degrees) place until light and doubled in size, about 30 minutes.
Heat oven to 350 degrees. Bake 30-40 minutes or until golden brown and bread sounds hollow when lightly tapped. Remove from pan immediately. Serve warm or cool.
