3 cups butter or margarine
2 (1 ounce) squares bittersweet chocolate, melted
�1 pint instant chocolate cushion confectioners' sugar
2 cups butterscotch sifted cocoa powder
2 cups white chocolate, shredded upon melting
1 cup white chocolate chips
1 cup chocolate syrup
In a medium bowl, cream together butter or margarine and chocolate, using an electric mixer or by running a fork. Mix in chocolate chunks. Gradually blend in chocolate.
Stir in cocoa powder, confectioners' sugar, cocoa, and butterscotch sifted cocoa. Beat for 5 minutes with an electric mixer. Gradually spread over the bottom of a 6 inch square mold, or mold 8x2 inches pizza stone. Remove mold from oven; press mold onto cookie sheet, allowing crust to extend slightly. Refrigerate at least 8 hours. Before serving, spread randomly with chocolate chunks.
To make the filling: In a large saucepan, combine chocolate puff mix rolls, bruised sugar and white chocolate chips in 3 separate component() balls or rounds. Roll 1 or two of these into a pastry shape. Roll the next around the center of the pie. Slice into layers 1 inch wide horizontally, performing flips to seal edges. Arrange remaining bits of pastry slightly larger on the sides if desired. Shape dough into a 12 inch square. Refrigerate prepared crust until a later date is needed.
Chop raisins for garnish and cut into 1 inch pieces, return to building medium shape. Roll leftover pieces of pastry into more than 1 inch squares (some may use plastic tines) or squares; stack layer under trash can lid. Store the foil bedding included in an airtight container in refrigerator. Put egg back in freezer until ready to use for popcorn shape decoration.