Honey Cheesecake Bubble Bread With Chocolate Sauce Rsc Recipe

How to Make Honey Cheesecake Bubble Bread With Chocolate Sauce Rsc

1. Heat oven to 350 degrees
2. Line a 15x10-inch jellyroll pan with reynolds wrap foil
3. Spray with no-stick cooking spray
4. Place almonds in a large bowl
5. Stir egg white, water and vanilla together in a small bowl
6. Pour over almonds
7. Stir to evenly coat
8. Stir sugars and salt together in a small bowl
9. Pour over almond mixture
10. Toss to evenly coat
11. Spread evenly on foil-lined pan
12. Bake for 15-20 minutes or until almonds are glazed, stirring occasionally
13. Remove from oven
14. Allow to cool before removing from foil and breaking apart any large clumps
15. Place in a small bowl
16. Set aside
17. Meanwhile, for biscuits, line bottom and sides of a 13x9x2-inch baking dish or pan with a large sheet of reynolds wrap foil
18. Spray with no-stick cooking spray
19. In a small deep mixing bowl, beat cream cheese and cup of sugar on low speed until smooth
20. Add honey, cream and extract
21. Beat on low speed until combined
22. Spread each biscuit to a 3-4 inch circle
23. Add a scant tablespoon of cream cheese mixture in center of each biscuit
24. Enclose biscuits around mixture and seal
25. Arrange 15 biscuits in foil-lined dish
26. Drizzle with half of melted butter then sprinkle with 2 tablespoons of remaining sugar
27. Add remaining 15 biscuits and drizzle with remaining butter then sprinkle with remaining sugar
28. 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
29. Cool for 5 minutes before inverting onto a large serving platter
30. Meanwhile, for sauce, whisk chocolate, cream, salt, and vanilla together in a small deep mixing bowl
31. Place in a small bowl
32. Cover with reynolds wrap foil to keep warm
33. Arrange bowls of almonds and sauce on edge of platter
34. For each serving, place 2-3 biscuits on each serving plate and drizzle with warm sauce as desired then sprinkle with a few almonds
35. Serve warm
36. Serves 10-12