Ingredientes para Honey Cheesecake Bubble Bread With Chocolate Sauce Rsc
- Reynolds Wrap Foil
- Nonstick Cooking Spray
- Slivered Almonds
- Egg White
- Water
- Vanilla
- Granulated Sugar
- Brown Sugar
- Kosher Salt
- Cream Cheese
- Honey
- Heavy Cream
- Almond Extract
- Refrigerated Buttermilk Biscuits
- Unsalted Butter
- Semi Sweet Chocolate Chips
- Salt
- Vanilla Extract
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Cómo preparar Honey Cheesecake Bubble Bread With Chocolate Sauce Rsc
- Heat oven to 350 degrees
- Line a 15x10-inch jellyroll pan with reynolds wrap foil
- Spray with no-stick cooking spray
- Place almonds in a large bowl
- Stir egg white, water and vanilla together in a small bowl
- Pour over almonds
- Stir to evenly coat
- Stir sugars and salt together in a small bowl
- Pour over almond mixture
- Toss to evenly coat
- Spread evenly on foil-lined pan
- Bake for 15-20 minutes or until almonds are glazed, stirring occasionally
- Remove from oven
- Allow to cool before removing from foil and breaking apart any large clumps
- Place in a small bowl
- Set aside
- Meanwhile, for biscuits, line bottom and sides of a 13x9x2-inch baking dish or pan with a large sheet of reynolds wrap foil
- Spray with no-stick cooking spray
- In a small deep mixing bowl, beat cream cheese and cup of sugar on low speed until smooth
- Add honey, cream and extract
- Beat on low speed until combined
- Spread each biscuit to a 3-4 inch circle
- Add a scant tablespoon of cream cheese mixture in center of each biscuit
- Enclose biscuits around mixture and seal
- Arrange 15 biscuits in foil-lined dish
- Drizzle with half of melted butter then sprinkle with 2 tablespoons of remaining sugar
- Add remaining 15 biscuits and drizzle with remaining butter then sprinkle with remaining sugar
- Bake for 25-35 minutes until biscuits are done and tops are golden brown, covering with another sheet of reynolds wrap foil during last 10 minutes of baking time to prevent overbrowning
- Cool for 5 minutes before inverting onto a large serving platter
- Meanwhile, for sauce, whisk chocolate, cream, salt, and vanilla together in a small deep mixing bowl
- Place in a small bowl
- Cover with reynolds wrap foil to keep warm
- Arrange bowls of almonds and sauce on edge of platter
- For each serving, place 2-3 biscuits on each serving plate and drizzle with warm sauce as desired then sprinkle with a few almonds
- Serve warm
- Serves 10-12
Nutrition Information (Approximate per serving)
Sodium
59 g
Sugar
176g
Fat
106g
Carbs
32g
