Mouthwatering Caramel Apple Pie Bombs

These delightful caramel apple pie bombs are bite-sized treats filled with tender apples, brown sugar, cinnamon, and a piece of caramel, all wrapped in flaky biscuit dough and drizzled with sweet caramel.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 8 pieces

Course: Dessert, Snack

Cuisine: American

Calories: 220

Ingredients Method Notes

Ingredients

For the Apple Filling

2 pieces apples, peeled and finely chopped Honeycrisp or Granny Smith apples are perfect.
2 tbsp brown sugar For a deep, rich flavor.
1 tsp ground cinnamon Feel free to experiment with nutmeg.
1 pinch salt Enhances the sweetness of the apples.
1 tbsp unsalted butter Ensure it's room temperature for easy mixing.

For the Bombs

1 can (16.3 oz) refrigerated biscuit dough Pillsbury recommended for flakiness.
8 pieces caramel candy Soft caramel works best.
2 tbsp butter, melted For brushing the tops before baking.
to taste cinnamon sugar (optional) Combine equal parts sugar and cinnamon.

Method

Preparation

Preheat your oven to 375°F (190°C).
In a large skillet over medium heat, melt 1 tablespoon of unsalted butter. Add the chopped apples, brown sugar, cinnamon, and a pinch of salt. Sauté for about 5-7 minutes until the apples are slightly tender and fragrant, stirring occasionally.
Remove from heat and let the mixture cool slightly.

Assembly

On a lightly floured surface, unroll the biscuit dough.
Flatten one biscuit slightly and place about 1 tablespoon of the apple mixture in the center with a piece of caramel on top. Pinch the edges to seal tightly.

Baking

Brush the tops with melted butter, place on a baking sheet lined with parchment paper, sprinkle with cinnamon sugar if desired, and bake for 12-15 minutes until golden brown.

Finishing Touch

Allow to cool slightly before drizzling with more melted caramel.

Notes

Store in an airtight container for up to 2 days or in the fridge for a week. For longer storage, freeze for up to a month.