Honey Cheesecake Bubble Bread With Chocolate Sauce #rsc

Total Time: 1 hr 25 mins Preparation Time: 30 mins Cook Time: 55 mins

Ingredients

• reynolds wrap foil
• nonstick cooking spray
• 1 2/3 cups slivered almonds
• 1 egg , 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

Recipe

• 1 heat oven to 350 degrees. line a 15x10-inch jellyroll pan with reynolds wrap foil. spray with no-stick cooking spray.
• 2 place almonds in a large bowl. stir egg , 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.
• 3 remove from oven. allow to cool before removing from foil and breaking apart any large clumps. place in a small bowl. set aside.
• 4 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.
• 5 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.
• 6 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.
• 7 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.
• 8 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.