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Caramel Apple Pie Bombs

Caramel apple pie bombs combine a biscuit dough ball shell with a thick, caramelized apple cinnamon filling. Baked until deeply golden, then finished with a caramel sauce drizzle for a warm, gooey center.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 16 bombs
Course: Dessert
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Apple pie filling
  • 3 apples Peeled and finely diced.
  • 3 tbsp brown sugar
  • 1.5 tsp cinnamon
  • 0.25 tsp nutmeg
  • 1 tbsp cornstarch
  • 1 tbsp butter
  • 16 soft caramel candies
Biscuit dough
  • 2 can (8 oz each) refrigerated biscuit dough Use 2 cans, refrigerated.
  • 4 tbsp unsalted butter Melted, for brushing before baking.
Coating
  • 0.33 cup granulated sugar
  • 1.5 tsp cinnamon
Drizzle
  • 0.5 cup caramel sauce

Equipment

  • 1 sheet pan

Method
 

Make the apple pie filling
  1. Cook the diced apples with butter, brown sugar, cinnamon, nutmeg, and cornstarch over medium heat for 5-7 minutes, stirring, until thickened with glossy juices.
  2. Cool the thickened apple mixture completely so it won’t melt the caramel candies when you assemble the bombs.
Assemble and coat
  1. Preheat the oven to 375F and line a baking sheet with parchment for easy release.
  2. Separate the refrigerated biscuits and flatten each into a 4-inch circle.
  3. Place 1 tablespoon apple filling and 1 soft caramel candy in the center of each biscuit circle.
  4. Wrap the dough around the filling and pinch firmly to seal, then roll into a smooth ball with the seam on the bottom.
  5. Brush each dough ball with melted unsalted butter, then roll in cinnamon sugar so the outside looks evenly coated.
Bake and finish
  1. Bake for 18-20 minutes at 375F until deeply golden with a set exterior.
  2. Drizzle with caramel sauce and serve warm for a gooey caramel-and-apple center.

Notes

For the cleanest filling, fully cool the apple mixture until room temperature before assembly—warm filling can leak and prevent a tight seal. Store leftovers in an airtight container in the refrigerator for up to 3 days; rewarm in a 325F oven for 6-8 minutes. Freezing is not recommended because the biscuit texture softens after thawing. For a lighter option, use reduced-sugar caramel candies and a reduced-sugar caramel sauce.