Caramel Apple Pie Bombs (Printable version)

Fluffy biscuits stuffed with cinnamon apples and soft caramel, baked to golden perfection.

# What you need:

→ For the Filling

01 - 2 medium apples, peeled, cored, and diced
02 - 2 tablespoons unsalted butter
03 - 2 tablespoons brown sugar
04 - 1 teaspoon ground cinnamon
05 - Pinch of salt
06 - 12 soft caramel candies, unwrapped

→ For the Dough

07 - 1 can (16 ounces) refrigerated biscuit dough

→ For Coating

08 - 3 tablespoons unsalted butter, melted
09 - 1/3 cup granulated sugar
10 - 1 teaspoon ground cinnamon

# How To:

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 for 4–5 minutes until apples are tender and caramelized. Remove from heat and let cool slightly.
03 - Separate biscuit dough into individual pieces. Flatten each into a 4-inch circle.
04 - Place about 1 tablespoon of the cooked apple filling and 1 caramel candy in the center of each dough circle. Gather edges around the 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 a small bowl. Sprinkle generously over the 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 -
  • They come together in under 40 minutes with ingredients you probably already have
  • The combination of warm spiced apples and molten caramel creates that perfect bite sized comfort food
02 -
  • Let the apple filling cool before wrapping it in the dough otherwise the butter in the dough will melt and your seals will fail
  • These need to cool for at least 5 minutes after baking because the caramel turns into molten lava that will burn your mouth
03 -
  • Work quickly once you start filling the dough because the butter from the filling makes everything slippery
  • Use a kitchen scissors to snip any little dough bits that stick out after sealing for perfectly round bombs

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