Ingredients
Scale
- 2 apples, peeled and finely chopped
- 2 tbsp brown sugar
- 1 tsp ground cinnamon
- Pinch of salt
- 1 tbsp unsalted butter
- 1 can (16.3 oz) refrigerated biscuit dough
- 8 pieces caramel candy
- 2 tbsp butter, melted
- Cinnamon sugar (optional)
Instructions
- Prepare the Apple Filling: In a medium skillet over medium heat, melt the 1 tablespoon of unsalted butter. Add the finely chopped apples, brown sugar, ground cinnamon, and a pinch of salt. Sautéing, which means cooking quickly in a small amount of fat, helps caramelize the apples' natural sugars without making them mushy. Cook for 5-7 minutes, stirring occasionally, until the apples are tender and the sauce has thickened slightly. Remove from heat and let cool completely. (Pro tip: Cooling the filling prevents steam from making the biscuit dough soggy.)
- Assemble the Dough: Separate the refrigerated biscuit dough into 8 rounds. On a lightly floured surface, flatten each round into a 4-inch circle. I've found that gently stretching the dough from the center outward creates a more even base for filling.
- Fill and Seal the Bombs: Place one piece of caramel candy in the center of each dough circle. Top with about 1 ½ tablespoons of the cooled apple mixture. Carefully gather the edges of the dough over the filling, pinching them firmly at the top to seal completely. Roll gently in your hands to form a smooth ball. Ensure the seal is tight to prevent leaks during baking.
- Coat and Prepare for Baking: Brush each assembled ball generously with the melted butter. For an extra layer of flavor and crunch, roll them in cinnamon sugar. This step is optional but highly recommended, as it creates a delightful sparkly crust.
- Bake to Golden Perfection: Place the coated bombs seam-side down on a parchment-lined baking sheet, spacing them about 2 inches apart. Bake in a preheated 375°F (190°C) oven for 13-16 minutes. Unlike boiling fruit, baking at this temperature allows the dough to rise and turn golden while the caramel inside melts completely.
- Cool and Serve: Remove the baking sheet from the oven. The Caramel Apple Pie Bombs should be deeply golden brown. Let them cool on the sheet for at least 5 minutes before serving. This resting period allows the molten caramel to set slightly, preventing burns and making them easier to handle. Enjoy warm for the ultimate gooey experience.
- Prep Time: 20 minutes
- Cook Time: 15 minutes