Honey Cheesecake Bubble Bread With Chocolate Sauce #RSC

Name: Honey Cheesecake Bubble Bread With Chocolate Sauce #RSC
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: 30 biscuits, 10-12 serving(s)
Ingredients: Reynolds Wrap Foil; nonstick cooking spray; 1 2/3 cups slivered almonds; 1 egg white, slightly beaten until frothy; 1/2 teaspoon water; 1/4 teaspoon vanilla; 1/4 cup granulated sugar; 1/4 cup brown sugar; 1/4 teaspoon kosher salt; 1 (8 ounce) package cream cheese, softened; 1/2 cup granulated sugar, divided use; 2 tablespoons honey, chilled; 2 tablespoons heavy cream, well chilled; 1/4 teaspoon almond extract; 3 (10 count) cans refrigerated buttermilk biscuits; 1/3 cup melted unsalted butter, divided use; 6 ounces melted semi-sweet chocolate chips; 3/4 cup heavy cream, heated; 1 pinch salt; 1/2 teaspoon vanilla extract

Submitted by mshivers60

"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!"

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Ready In:: 1hr 25mins
Ingredients:: 20
Yields:: 30 biscuits
Serves:: 10-12

ingredients

Reynolds Wrap Foil
nonstick cooking spray
Almonds
1 ²⁄₃ cups slivered almonds
1 egg white, slightly beaten until frothy
¹⁄₂ teaspoon water
¹⁄₄ teaspoon vanilla
¹⁄₄ cup granulated sugar
¹⁄₄ cup brown sugar
¹⁄₄ teaspoon kosher salt
Biscuits
1 (8 ounce) package cream cheese, softened
¹⁄₂ cup granulated sugar, divided use
2 tablespoons honey, chilled
2 tablespoons heavy cream, well chilled
¹⁄₄ teaspoon almond extract
3 (10 count) cans refrigerated buttermilk biscuits
¹⁄₃ cup melted unsalted butter, divided use
Sauce
6 ounces melted semi-sweet chocolate chips
³⁄₄ cup heavy cream, heated
1 pinch salt
¹⁄₂ teaspoon vanilla extract

directions

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 ¼ 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.