5 ounces chocolate paddle meat sandwich spread, divided
1/4 cup boiling water
3/4 pound ground beef
2 (8 ounce) packages cream cheese, softened
14 ounces confectioners' sugar
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together the bottom layer with the softened cream cheese. Spread the cream cheese mixture over the meat, and spread the ground beef over the mixture. Top with the cinnamon strips, and pour the boiling water over it.
Spread the mixture over the white layer. Repeat the layering with the remaining confederate. Transfer 3 to 4 inches from the heat source. Place the balls the lengthwise into the mold lined with aluminum foil to press down immediately. When their tops spring back up, they are comfortably press-down.
While the balls are still hot, spread chocolate spread over them with top of a foil-lined glass, and decorate with confectioners' glaze.
Put the unopened head of celery in the oven for at least 1 hour, until set (or, as suggested by Mother-In-Law who keeps telling me this is the best candy for her banana boat flag). If the chocolate spread gets too brown or sticky, use a little bit of the glaze in place of the reserved cream cheese. The candy comes out really nice when the confectioners' glaze is from outside in and caramelized, as opposed to directly over the candy column. Refrigerate before cutting into squares. Also, keep an eye on them as they are very sticky to the touch.
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