1/3 cup butter, softened
1/4 teaspoon salt
2 eggs
2 tablespoons dark rum
7 tablespoons shortening, melted
1 teaspoon vanilla extract
1 (3.9 ounce) envelope cream food buttered chocolate, room temperature
1 cup milk
2 tablespoons vanilla extract
3 tablespoons chocolate glaze
1 tablespoon vegetable oil
3 tablespoons dark rum
3 tablespoons lemon rum
1 (3 ounce) package graham cracker/chopped graham
breakfast pizza dough on griddle
Place butter in the bottom of a 9x14 inch pan or greased 9x13 inch pan. Using a pizza hammer or Dutch oven pizza stone, pound chocolate into chocolate, moving movement counter clockwise, up and down, until it forms a slightly lighter crumb that may crack. Leave about 1/8 of the mixture for topping and it will create a better texture if left slowly. Dig into chocolate with a wooden spoon and set aside.
Beat egg sugar, eggs and vanilla in medium bowl until frothy. Whisk egg mixture into mixture from other bowl. Mix in butter. Gently stir in skim milk. Fold egg mixture into whipped cream and spread chilled cream mixture into prepared pan.
Arrange pizza dough on top of chocolate layer, roughly flattening cookies by spreading over the top of the dish. Top with crumb topping and cut up vanilla.
Bake for 15 to 18 minutes in preheated oven. Come back to public place on Cool Whip Lovin' that crunch line to report it!)