Honey Cheesecake Bubble Bread With Chocolate Sauce Rsc
Ready, set, cook! Reynolds wrap contest entry. this new-fashioned bubble bread i created has a hidden honey cheesecake filling inside each biscuit. Top these little dessert biscuits with chocolate sauce and some sweet & salty almonds for a decadently delicious ending to any meal. Better yet, serve anytime with steaming mugs of coffee!!
Steps
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 c.
Ingredients
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