Sweet Caramel Apple Pie Bombs: Easy Fall Treat (Print Version)

Whip up easy Caramel Apple Pie Bombs, a warm and gooey dessert for fall. Simple ingredients, big flavor, and so much fun to make!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 35 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Main Ingredients

01 - 1 (16.3-ounce) can refrigerated biscuit dough (8 large biscuits)
02 - 2 medium apples (like Granny Smith or Honeycrisp), peeled, cored, and diced into ½-inch pieces
03 - 2 tablespoons unsalted butter, melted

→ Caramel Magic

04 - 20-24 soft caramel candies (individually wrapped), plus 8-16 extra for inside the bombs
05 - ¼ cup heavy cream

→ Flavor Boosters

06 - ¼ cup granulated sugar
07 - 1 teaspoon ground cinnamon

→ Finishing Touches

08 - 2 tablespoons light brown sugar

# Instructions:

01 - First things first, let’s get those apples ready. I usually peel, core, and dice my apples into small, bite-sized pieces, maybe about half an inch. You want them small enough to cook through quickly and fit nicely inside the biscuit dough. After dicing, toss them in a bowl with a tablespoon of melted butter, a sprinkle of granulated sugar, and a generous dash of cinnamon. Give it a good stir. This step makes sure every bite of your Caramel Apple Pie Bombs is bursting with flavor, and honestly, the smell alone is enough to get me excited!
02 - Now for the fun part! Flatten each biscuit from the can into a circle. I just use my hands, pressing them thin but not so thin they tear. Place a spoonful of your seasoned apple mixture right in the center of each biscuit. Then, here's a little secret: tuck a soft caramel candy or two right into the apples. Carefully bring the edges of the biscuit dough up and over the filling, pinching them firmly together to seal. You want these little guys completely enclosed, so none of that delicious filling escapes during baking. I’ve had a few explode on me, and it’s a sticky cleanup, so pinch well!
03 - While your oven preheats to 375°F (190°C), let's get that glorious caramel sauce going. In a small saucepan over medium-low heat, combine your unwrapped caramel candies and heavy cream. Stir constantly, gently, until the caramels are completely melted and the mixture is smooth and glossy. This takes a few minutes, so be patient! Don't crank the heat, or it’ll seize up on you. I've learned that the hard way, ending up with a lumpy, unusable mess. This sauce is what makes these Caramel Apple Pie Bombs truly bomb!
04 - Arrange your sealed biscuit bombs in a single layer in a greased 9x13 inch baking dish. Make sure they have a little space between them so they can puff up. Drizzle about half of your melted caramel sauce evenly over the tops of the bombs, then sprinkle them generously with brown sugar. Pop them into your preheated oven and bake for about 15-20 minutes, or until they're golden brown and puffed up. You'll smell that incredible apple-cinnamon-caramel aroma wafting through your kitchen, and honestly, it’s heavenly.
05 - Once your Caramel Apple Pie Bombs are out of the oven, they'll be beautifully golden and bubbling. Let them cool for just a few minutes, maybe 5, then drizzle the remaining caramel sauce all over them. Don't be shy here! This is where they go from great to absolutely irresistible. The warm bombs soak up that extra caramel, making every bite extra gooey and decadent. I usually just use a spoon and go wild, letting it drip down the sides—it's part of the charm, right?
06 - These Caramel Apple Pie Bombs are best served warm, straight out of the oven. The apples are tender, the biscuit is soft, and the caramel is perfectly gooey. I love serving them with a scoop of vanilla bean ice cream or a dollop of whipped cream, because why not? The contrast of the warm bomb with cold ice cream is just *chef's kiss*. They disappear quickly in my house, so be ready for everyone to grab seconds!

# Notes:

01 - Always unwrap all your caramels BEFORE you start melting them; sticky fingers are no fun!
02 - Leftover Caramel Apple Pie Bombs are best reheated gently in the microwave for a few seconds to get that gooey caramel back.
03 - If you don't have heavy cream for the caramel, a splash of whole milk will work, but the sauce won't be quite as rich and thick.
04 - For an extra special touch, a sprinkle of flaky sea salt over the finished bombs really elevates the caramel flavor.

# Equipment Needed:

01 - 9x13 inch baking dish
02 - small saucepan
03 - whisk
04 - cutting board
05 - knife
06 - parchment paper (optional)

# Nutrition (Per Serving):

Calories: 350 kcal
Total Fat: 18g
Total Carbohydrate: 45g
Protein: 3g

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