Caramel Apple Pie Bombs: Sweet Pockets of Fall Joy (Print Version)

Caramel Apple Pie Bombs are a bite-sized delight! Flaky pastry, warm apples, and gooey caramel, these easy treats bring all the cozy fall vibes to your kitchen.

# Recipe Info:

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

# Ingredients:

→ Base Ingredients

01 - 1 tube (16.3 oz) Pillsbury Grands! Flaky Layers Biscuits
02 - 2 medium apples (Honeycrisp or Granny Smith), peeled, cored, and diced small
03 - 2 tbsp salted butter, melted

→ Apple Filling Flavors

04 - 2 tbsp granulated sugar
05 - 1 tsp ground cinnamon
06 - 1/4 tsp ground nutmeg

→ Caramel & Finishing Touches

07 - 8 unwrapped caramel candies (e.g., Kraft Caramels)
08 - 1/4 cup brown sugar, packed
09 - 1/2 tsp ground cinnamon (for topping mixture)
10 - Powdered sugar, for dusting (optional)

# Instructions:

01 - First things first, let's get those apples ready. Peel, core, and dice your apples into small, bite-sized pieces, about a quarter-inch. You want them small enough to cook quickly and fit neatly into your Caramel Apple Pie Bombs. In a bowl, toss the diced apples with granulated sugar, ground cinnamon, and a tiny pinch of nutmeg. Give it a good mix, making sure every apple piece is coated in that fragrant spice blend. I always take a moment to smell it; that cinnamon-apple aroma is pure fall magic!
02 - Now for the biscuit magic! Open that can of Grands! biscuits and separate each one. On a lightly floured surface, gently flatten each biscuit into a thin circle, about 4-5 inches wide. Don't press too hard or you'll lose some of those flaky layers! Place a small spoonful of your spiced apple mixture in the center of each flattened biscuit. Then, nestle one unwrapped caramel candy right on top of the apples. This is where the gooey heart of your Caramel Apple Pie Bombs comes from, so don't skip it!
03 - Time to make them "bombs"! Carefully gather the edges of the biscuit dough up and over the apple and caramel filling. Pinch and seal the dough together tightly at the top, forming a little ball. Make sure there are no gaps, or that delicious caramel will escape during baking – I learned that the hard way, trust me! Roll the sealed ball gently in your hands to make it nice and round. This step is crucial for keeping all that goodness inside your Caramel Apple Pie Bombs.
04 - Melt your salted butter in a small bowl. In another small bowl, mix the brown sugar with a little more cinnamon. Dip each sealed Caramel Apple Pie Bomb into the melted butter, making sure it's fully coated. Then, roll it in the brown sugar-cinnamon mixture until it's nicely covered. This creates that beautiful, caramelized crust that's just so good. I sometimes get a little messy here, but it's worth it for the flavor!
05 - Arrange your coated Caramel Apple Pie Bombs in a greased 9x13 inch baking dish. Make sure they're not too crowded; they need a little space to puff up. Pop them into your preheated oven at 375°F (190°C) and bake for about 18-22 minutes. Keep an eye on them! You're looking for a beautiful golden-brown color on top and for the biscuits to be fully cooked through. The kitchen will smell absolutely incredible, honestly, like the best fall day.
06 - Once they're golden and glorious, carefully remove the baking dish from the oven. Let the Caramel Apple Pie Bombs cool in the dish for about 5-10 minutes. They'll be super hot and the caramel will be molten, so resist the urge to bite right into one! A little cooling time lets everything set up. If you're feeling fancy, dust them with a little powdered sugar right before serving. They taste best warm, when that caramel is still wonderfully gooey!

# Notes:

01 - Always make sure your biscuit dough is sealed *really* well around the filling. I once had a caramel lava flow incident because I rushed this step!
02 - If you need to store them, let them cool completely first. Reheat briefly in the microwave for best results; I microwaved one too long once, and the sauce separated—so don't do that lol.
03 - If you're out of caramel candies, you could try a spoonful of thick caramel sauce that's been chilled to firm it up, but it's trickier to seal.
04 - My absolute favorite is warm, straight from the oven, maybe with a tiny scoop of vanilla bean ice cream melting slowly on top – that hot-cold combo? Divine.

# Tools You'll Need:

01 - 9x13 inch baking dish
02 - mixing bowls
03 - small saucepan (for butter)
04 - cutting board
05 - knife

# Nutrition Facts (Per Serving):

Calories: 250-300
Total Fat: 12-15g
Total Carbohydrate: 35-40g
Protein: 3-5g

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