Apple Caramel Bombs
These Apple Caramel Bombs are a quick, easy, and delicious fall treat perfect for any occasion.
Equipment
- Baking Sheet
- Medium bowl
- Oven
- Toaster oven optional for reheating
Ingredients
Main ingredients
- 1 16.3-oz can refrigerated biscuit dough Just pop them open and go.
- 8 caramel candies Soft caramels work best here.
- 1 tablespoon butter for the apple filling
- 2 tablespoons melted butter for brushing tops
- 2 apples finely chopped. Honeycrisp, Gala, or Fuji recommended.
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1 pinch salt
- caramel for topping
- crushed peanuts for topping
Instructions
- Preheat your oven according to your biscuit dough package directions.
- In a medium bowl, combine finely chopped apples, brown sugar, cinnamon, a pinch of salt, and 1 tablespoon of butter. Stir until well combined.
- Separate the biscuit dough. Gently flatten each biscuit round.
- Place one caramel candy in the center of each flattened biscuit. Spoon about 1 tablespoon of the apple mixture over the caramel.
- Fold the edges of the biscuit dough up and around the filling, pinching the seams tightly to seal.
- Place the sealed dough balls, seam-side down, onto a baking sheet.
- Brush the tops of each dough ball with melted butter.
- Bake in the preheated oven according to biscuit dough package instructions, or until puffed up and golden brown.
- While still warm, drizzle with extra caramel and sprinkle with crushed peanuts.
Notes
Best enjoyed fresh and warm. Can be stored at room temperature for up to 2 days or refrigerated for up to 4 days. Reheat in a toaster oven or regular oven at 300°F (150°C) for a few minutes.