Caramel Apple Pie Bombs
These Caramel Apple Pie Bombs transform beloved fall flavors into bite-sized treats that deliver maximum flavor with minimal effort. Unlike traditional apple pie, these can be on your table in under 30 minutes, making them perfect for last-minute gatherings or weeknight dessert cravings.
Equipment
- Baking Sheet
- Parchment Paper
Ingredients
For the Bombs
- 2 cans refrigerated biscuit dough (16.3 oz each, 8 biscuits per can)
- 2 Granny Smith apples medium, peeled and diced into 1/4-inch pieces
- 1/2 cup brown sugar packed
- 1 tbsp ground cinnamon
- 1/4 tsp ground nutmeg
- 16 soft caramel candies cut in half
- 3 tbsp unsalted butter melted
For the Coating
- 1/2 cup granulated sugar
- 1 tbsp ground cinnamon
Optional Serving Suggestions
- vanilla ice cream
- whipped cream
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Keep a small bowl of water nearby to help seal the dough.
- In a medium bowl, combine the diced apples, brown sugar, cinnamon, and nutmeg. Stir until the apples are evenly coated with the spice mixture.
- Open the cans of biscuit dough and separate into individual biscuits. Flatten each biscuit into a 3-inch circle, making the edges slightly thinner than the center.
- Place about 1 tablespoon of the apple mixture in the center of each flattened biscuit. Add half a caramel candy on top of the apple mixture.
- Carefully fold the edges of the dough up and over the filling, pinching firmly to seal completely. Roll the sealed bomb gently between your palms to ensure a uniform shape.
- In a small bowl, mix the granulated sugar and 1 tablespoon cinnamon. Brush each sealed bomb with melted butter, then roll in the cinnamon-sugar mixture until completely coated.
- Arrange the coated bombs on the prepared baking sheet, placing them about 2 inches apart.
- Bake in the preheated oven for 12-14 minutes, or until the bombs are puffed and golden brown.
- Allow to cool for 3-5 minutes before serving to prevent burns from the hot caramel filling.
Notes
- These treats maintain optimal freshness for up to 2 days when stored in an airtight container at room temperature.
- For longer storage, refrigerate for up to 5 days, though the texture will become slightly less crisp.
- To reheat, warm refrigerated bombs in a 300°F oven for 5-7 minutes or microwave for 15 seconds.
- These bombs can be frozen for up to 3 months. Reheat frozen bombs in a 350°F oven for 10 minutes.
- The small dice for apples is crucial - pieces larger than 1/4-inch will prevent your bombs from sealing properly.
- Some caramel may leak out during baking, which is completely normal and creates delicious caramelized edges.
- For longer storage, refrigerate for up to 5 days, though the texture will become slightly less crisp.
- To reheat, warm refrigerated bombs in a 300°F oven for 5-7 minutes or microwave for 15 seconds.
- These bombs can be frozen for up to 3 months. Reheat frozen bombs in a 350°F oven for 10 minutes.
- The small dice for apples is crucial - pieces larger than 1/4-inch will prevent your bombs from sealing properly.
- Some caramel may leak out during baking, which is completely normal and creates delicious caramelized edges.
Nutrition
Calories: 160kcalCarbohydrates: 26gProtein: 1.5gFat: 5.5gSaturated Fat: 2.25gCholesterol: 7.5mgSodium: 225mgFiber: 0.75gSugar: 13.5g
Tried this recipe?Let us know how it was!