Warm & Gooey Apple Caramel Bombs
Imagine biting into a golden, tender biscuit bursting with soft, spiced apples and a gooey, melted caramel center. These Apple Caramel Bombs are ridiculously easy, surprisingly quick, and unbelievably memorable—a sweet hug in every bite!
Equipment
- Medium baking dish
- Medium skillet
Ingredients
- 1 can refrigerated biscuit dough 16.3-oz, any brand
- 8 pieces caramel candies soft, chewy kind
- 1 tbsp butter for filling
- 2 tbsp butter melted, for brushing
- 2 apples finely chopped (e.g., Honeycrisp, Gala, or Granny Smith)
- 2 tbsp brown sugar
- 1 tsp ground cinnamon
- salt Pinch
- caramel sauce for topping
- crushed peanuts for topping (or pecans, walnuts)
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Lightly grease a medium baking dish with cooking spray.
- Step 2: In a medium skillet, melt 1 tablespoon of butter over medium-high heat.
- Step 3: Add the finely chopped apples, brown sugar, ground cinnamon, and a pinch of salt to the skillet. Cook, stirring occasionally, for about 5 minutes, or until the apples are tender and fragrant. Remove from heat and set aside to cool slightly.
- Step 4: Separate the refrigerated biscuit dough discs. Gently stretch each disc to be slightly larger and thinner.
- Step 5: Spoon about 1 tablespoon of the cooled apple filling onto the center of each dough disc. Place one caramel candy directly on top of the apple filling.
- Step 6: Gather the edges of the biscuit dough up and around the filling, pinching them firmly together at the top to seal completely.
- Step 7: Gently roll the sealed dough ball in your hands to ensure a smooth, round shape.
- Step 8: Arrange the dough balls in the prepared baking dish, giving them a little breathing room.
- Step 9: Melt the remaining 2 tablespoons of butter and brush it over the tops of the dough balls.
- Step 10: Bake for 30 to 35 minutes, or until the bombs are beautifully golden brown and puffed up.
- Step 11: Carefully transfer the Apple Caramel Bombs to a serving platter. Drizzle generously with caramel sauce and sprinkle with crushed peanuts before serving warm.
Notes
Substitutions & Additions: Easily swap apples for finely chopped peaches, pears, or berries. For different flavors, add nutmeg, allspice, or ginger to the apple filling. Try a square of milk or dark chocolate instead of caramel candy for a chocolate-apple bomb. Add finely chopped walnuts or pecans to the apple filling for extra crunch. Top with powdered sugar, whipped cream, vanilla ice cream, or white chocolate drizzle.
Tips for Success: Don't overfill the biscuits, as this makes sealing difficult and can cause bursting. Seal the dough edges very firmly around the filling to prevent caramel from oozing out. Ensure the apple filling has cooled slightly before adding it to the dough to prevent stickiness. These bombs are best when served warm, while the caramel is melted and gooey. You can chop apples and cook the filling a day in advance; store the cooled filling in the fridge.
Storage: Store leftovers in an airtight container at room temperature for up to 1-2 days, or in the refrigerator for up to 3-4 days. To reheat, microwave for 15-30 seconds, or heat in a preheated oven (around 300°F/150°C) for 5-10 minutes. You can also freeze assembled, unbaked bombs on a baking sheet until solid, then transfer to a freezer-safe bag for up to 1 month. Add a few extra minutes to the baking time when cooking from frozen.