Ingredients
-
-
-
-
1 2/3
-
1
-
1/2
-
1/4
-
1/4
-
1/4
-
1/4
-
-
1
-
1/2
-
2
-
2
Directions
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!, Wow, what a great idea! And it sounds so delicious!!!, Super creative!
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Steps
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1
Done
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Heat Oven to 350 Degrees. Line a 15x10-Inch Jellyroll Pan With Reynolds Wrap Foil. Spray With No-Stick Cooking Spray. |
|
2
Done
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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. |
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3
Done
|
Remove from Oven. Allow to Cool Before Removing from Foil and Breaking Apart Any Large Clumps. Place in a Small Bowl. Set Aside. |
|
4
Done
|
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. |
|
5
Done
|
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. |
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6
Done
|
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. |
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7
Done
|
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. |
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8
Done
|
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. |
