Apple Caramel Bombs
Creamy caramel, warm spiced apples, and a buttery biscuit shell come together in these irresistible Apple Caramel Bombs — gooey, comforting bites that feel like a hug in dessert form.
Servings: 8 servings
Equipment
- Skillet
- Baking Dish
Ingredients
Ingredients
- 1 can (16.3 oz) Refrigerated biscuit dough Separated into individual rounds
- 8 pieces Caramel candies Unwrapped (one per bomb)
- 1 tbsp Butter Melted for cooking apples
- 2 tbsp Butter Melted for brushing tops
- 2 medium Apples Finely chopped (peeled and cored if desired)
- 2 tbsp Brown sugar Packed
- 1 tsp Ground cinnamon
- 1 pinch Salt
- Caramel sauce Optional topping for drizzling
- Crushed peanuts Optional topping for sprinkling
Instructions
- Melt 1 tbsp butter in a skillet over medium heat. Add the finely chopped apples, 2 tbsp brown sugar, 1 tsp ground cinnamon, and a pinch of salt. Stir to combine.
- Cook the apple mixture approximately 5 minutes, stirring occasionally, until the apples are softened but not mushy. Remove from heat and cool slightly so the filling is warm, not piping hot.
- Preheat your oven to 350°F (175°C). Grease a baking dish lightly or line with parchment.
- Separate the refrigerated biscuit dough into individual rounds and gently press slightly to flatten each round.
- Place about 1 tablespoon of the apple filling into the center of each dough round. Top the apple filling with 1 unwrapped caramel candy.
- Pinch the edges of the dough rounds closed to seal the filling inside. Roll gently to form a smooth ball, making sure there are no gaps where caramel can leak out during baking.
- Arrange the sealed bombs seam-side down in the prepared baking dish, leaving a little space between each for even baking.
- Brush the tops of each bomb with the remaining 2 tbsp melted butter for a golden finish.
- Bake in the preheated oven for 30–35 minutes, until the bombs are deep golden brown and cooked through. Watch closely near the end to prevent over-browning.
- Remove from oven and let cool for a few minutes. Drizzle with caramel sauce and sprinkle crushed peanuts if desired. Serve warm so each bite gives a gooey center.
Notes
Use firm apples that hold their shape (Gala, Honeycrisp, or Fuji) to avoid a soggy filling. Cool the apple filling slightly before assembling so the caramel doesn’t melt prematurely.