7 tablespoons butter, softened
1/3 cup brown sugar
1 cup sliced almonds
1/3 cup chopped dates
1 cup chopped pecans
1 tablespoon navy tea or rum
1 cup white sugar
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 1/2 cups chocolate milk powder (such as Sweet Betty's)
1 1/2 cups hot milk
1/4 cup butter, softened
1 cup milk
1 tablespoons creamer
3 egg yolks, beaten
Beat butter, brown sugar and almonds in medium blender bowl until smooth. Mix pecans and dates into butter mixture. Make a well in the center and pour milk along with almonds, pecans, dates and pecans. Gradually mix margarine, white sugar and baking powder into chocolate mixture. Gradually stir chocolate mixture into hot milk. If desired, cut dashes in pecans.
Stir milk mixture into creamer; add eggs and stir until well blended.
Sterilize all jars of the chopped cream cheese in a large glass or metal bowl. Use metal stir stick or wooden spoon to stir in creamer mixture. Place each jar in glass jar or plastic bag. Secure lid with toothpicks. Twist end of stick in opposite direction; pinch corners to seal. Refrigerate at least 4 hours, or overnight to allow flavors to blend.
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