Mouthwatering Caramel Apple Pie Bombs Recipe

Introduction

These mouthwatering caramel apple pie bombs combine warm cinnamon-spiced apples with gooey caramel, all wrapped in a soft biscuit dough. They make a perfect handheld dessert for any occasion, delivering all the flavors of a classic apple pie in bite-sized form.

Ingredients

• 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

1. Step 1: Preheat the oven to 350°F (175°C) and grease a medium baking dish with cooking spray. In a medium skillet over medium-high heat, melt 1 tablespoon of unsalted butter. Add the chopped apples, brown sugar, ground cinnamon, and a pinch of salt. Cook, stirring occasionally, until the apples are tender and the mixture bubbles, about 5 minutes. Set aside to cool slightly.
2. Step 2: Remove the refrigerated biscuit dough from the can and separate the biscuits. Slightly stretch each biscuit and flatten into thin, even rounds using your fingers, a rolling pin, or a tortilla press. Take care not to tear the dough.
3. Step 3: Spoon about 1 tablespoon of the apple filling into the center of each flattened biscuit. Place one caramel candy on top of the filling. Carefully bring the edges of the dough up around the filling and pinch tightly to seal. Gently roll each sealed biscuit into a ball shape.
4. Step 4: Place the dough balls seam side down into the prepared baking dish. Brush the tops with melted butter and sprinkle with cinnamon sugar if desired for extra flavor and aroma.
5. Step 5: Bake in the preheated oven for 30 to 35 minutes, or until the dough balls turn golden brown. Remove from the oven and transfer to a serving platter. Serve warm.

Tips & Variations

• Use tart apples like Granny Smith for a nice balance to the sweetness of the caramel.
• For a richer flavor, add a splash of vanilla extract or a pinch of nutmeg to the apple filling.
• If you prefer, swap caramel candies for chocolate squares for a different twist.
• Brush tops with egg wash instead of butter for a shinier finish.

Storage

Store any leftover caramel apple pie bombs in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 8-10 minutes to regain warmth and crispness. They can also be frozen before baking; bake directly from frozen, adding a few extra minutes to the cooking time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought pie filling instead of making the apple filling?

Yes, you can substitute with store-bought apple pie filling to save time. Just spoon it directly onto the biscuit rounds before adding the caramel candy.

What type of caramel candy works best?

Soft caramel squares or individually wrapped caramel candies work best as they melt well inside the dough without hardening too much.

Mouthwatering Caramel Apple Pie Bombs Recipe

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Mouthwatering Caramel Apple Pie Bombs are delightful bite-sized treats made by filling soft biscuit dough with a sweet cinnamon-spiced apple filling and gooey caramel candy. Baked to golden perfection and optionally topped with cinnamon sugar, these handheld desserts are perfect for sharing or enjoying as a cozy snack.

• Author: Kai
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 8 caramel apple pie bombs 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Apple Filling

• 2 apples, peeled and finely chopped
• 2 tbsp brown sugar
• 1 tsp ground cinnamon
• Pinch of salt
• 1 tbsp unsalted butter

Assembly

• 1 can (16.3 oz) refrigerated biscuit dough
• 8 pieces caramel candy
• 2 tbsp butter, melted
• Cinnamon sugar (optional)

Instructions

1. Prepare and Cook the Apple Filling: Preheat the oven to 350°F (175°C). In a medium skillet over medium-high heat, melt 1 tablespoon of unsalted butter. Add the peeled and finely chopped apples, brown sugar, ground cinnamon, and a pinch of salt. Cook, stirring occasionally, until the apples are tender and the mixture is bubbling, about 5 minutes. Set aside to cool slightly.
2. Prepare the Biscuit Dough: Remove the refrigerated biscuit dough from the can and separate the biscuits. Slightly stretch each biscuit and flatten into thin, even rounds using your fingers, rolling pin, or tortilla press, being careful not to tear the dough. This helps to hold more filling and seal well.
3. Fill and Seal the Dough Bombs: Spoon about 1 tablespoon of the apple filling into the center of each flattened biscuit. Place one caramel candy piece on top of the filling. Carefully fold the edges of the dough around the filling and pinch tightly to seal entirely. Gently roll each sealed biscuit into a ball shape.
4. Arrange and Top the Dough Balls: Place the filled dough balls seam side down in the greased baking dish. Brush with melted butter to promote golden baking. Optionally, sprinkle cinnamon sugar on top for extra flavor and aroma.
5. Bake and Serve: Bake in the preheated oven for 30 to 35 minutes until golden brown. Remove carefully and transfer the caramel apple pie bombs to a serving platter. Enjoy warm.

Notes

• Ensure the biscuit dough is not torn when flattening to prevent filling from leaking out.
• The caramel candy melts inside, creating a gooey center; use individually wrapped pieces for easy handling.
• Cinnamon sugar topping is optional but adds a lovely extra crunch and aroma.
• Allow the apple filling to cool slightly before filling to avoid dough becoming too soft or tearing.
• Serve warm for the best melty caramel and soft apple filling experience.

Keywords: caramel apple pie bombs, apple pie bites, caramel dessert, biscuit dough dessert, fall dessert, handheld dessert