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Caramel Apple Pie Bombs

Caramel apple pie bombs are handheld biscuits filled with cinnamon-spiced apple and a gooey caramel center, then baked until golden and crackly. Each bite delivers warm apple pie filling with stretchy caramel wrapped in a buttery shell.
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Prep Time 35 minutes
Cook Time 18 minutes
Total Time 53 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Refrigerated biscuit dough
  • 1 can (16.3 oz) biscuit dough
Apple pie filling
  • 2 apples, peeled and finely diced
  • 2 tbsp brown sugar
  • 1 tsp cinnamon
Caramel center
  • 8 soft caramel candies Use soft caramel candies for a gooey center.
Butter and coating
  • 2 tbsp melted butter
  • 2 tbsp granulated sugar mixed with 1 tsp cinnamon, for coating Roll the brushed bombs in cinnamon sugar.

Equipment

  • 1 sheet pan

Method
 

Make the apple filling
  1. Toss the diced apples with brown sugar and cinnamon in a bowl until evenly coated, then set aside.
  2. Flatten each biscuit dough piece into a small circle with slightly thick edges so it can hold filling.
Fill and seal the bombs
  1. Place a spoonful of the apple filling and one caramel candy in the center of each biscuit circle.
  2. Fold the dough up and around the filling, sealing tightly into a ball with the seams pinched closed.
Coat and bake
  1. Brush each sealed ball with melted butter, then roll in the cinnamon sugar coating until lightly covered.
  2. Bake on a sheet pan at 350°F for 15-18 minutes until golden brown.

Notes

Pinch and seal the dough completely so the caramel doesn’t leak out during baking. Store leftovers in the refrigerator up to 3 days; reheat in a 350°F oven for 5-7 minutes to re-crisp. Freezing is not recommended because the biscuit texture softens after thawing; for a lighter swap, use reduced-fat caramel candies and whole-wheat biscuit dough if available.