Caramel Apple Pie Bombs (Printer-friendly)
Tender biscuits stuffed with spiced apples and melted caramel, baked to golden perfection for a sweet handheld treat.
# What You'll Need:
→ For the Filling
01 - 2 medium apples, peeled, cored, and diced
02 - 2 tbsp unsalted butter
03 - 2 tbsp brown sugar
04 - 1 tsp ground cinnamon
05 - Pinch of salt
06 - 12 soft caramel candies, unwrapped
→ For the Dough
07 - 1 can (16 oz) refrigerated biscuit dough (8 large biscuits or 12 small)
→ For Coating
08 - 3 tbsp unsalted butter, melted
09 - 1/3 cup granulated sugar
10 - 1 tsp ground cinnamon
# How to Prepare:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - Melt 2 tablespoons butter in a small skillet over medium heat. Add diced apples, brown sugar, cinnamon, and salt. Cook stirring for 4–5 minutes until apples are tender and caramelized. Remove from heat and cool slightly.
03 - Separate biscuit dough into individual pieces. Flatten each into a 4-inch circle.
04 - Place about 1 tablespoon cooked apple filling and 1 caramel candy in center of each dough circle. Gather edges around filling, pinching well to seal and form a ball. Place seam-side down on prepared baking sheet.
05 - Brush each pie bomb with melted butter.
06 - Combine sugar and cinnamon in small bowl. Sprinkle generously over pie bombs.
07 - Bake for 15–20 minutes until golden brown and puffed.
08 - Let cool slightly before serving as caramel filling will be hot.
# Expert Advice:
01 -
- The caramel stays molten and gooey inside while the outside gets perfectly crisp and cinnamon sweet
- These come together in under 40 minutes with ingredients you probably already have
02 -
- Sealing the dough really well is crucial or the caramel will leak out during baking and you will lose all that gooey goodness
- These are best served warm but the caramel needs at least a few minutes to cool down from scorching to perfectly delicious
03 -
- Work quickly once you start filling the dough because it gets softer and harder to seal the longer it sits at room temperature
- If you see any caramel starting to leak during baking, quickly remove the pan and patch the hole with a small piece of dough