Apple Caramel Bombs

Golden, flaky biscuit pockets filled with warm spiced apples and a gooey center of melted caramel—these Apple Caramel Bombs are like handheld apple pies with a surprise inside. Easy to make with refrigerated dough and ready in under an hour, they’re perfect for dessert, brunch, or whenever you need a sweet treat that feels indulgent but takes zero effort.

Why You’ll Love This Recipe

This isn’t just dessert—it’s comfort in bite-sized form. With tender cinnamon-sugar apples wrapped around a molten caramel core and baked in buttery biscuit dough, each bomb bursts with flavor when you take a bite. They’re crispy on the outside, soft and sticky on the inside, and best served warm with a drizzle of extra caramel. Kids love them, guests are impressed, and cleanup is a breeze.

Perfect for:

• Fall gatherings and holiday desserts
• Weeknight treats
• Brunch or potlucks
• Gifting (serve in paper bags or mason jars)

Ingredients

For the Filling

• 2 medium apples (Granny Smith, Honeycrisp, or Fuji), finely chopped (~1½ cups)
• 2 tbsp packed brown sugar
• 1 tsp ground cinnamon
• Pinch of salt
• 1 tbsp unsalted butter (for sautéing)

For the Dough & Assembly

• 1 (16.3 oz) can refrigerated biscuit dough (8–10 count)
• 8 soft caramel candies (like Kraft caramels; unwrap before using)
• 2 tbsp melted butter (for brushing)

Optional Toppings

• Warm caramel sauce, for drizzling
• Crushed peanuts or pecans (adds crunch and flavor)
• Vanilla ice cream or whipped cream (for serving)

Step-by-Step Instructions

1. Cook the Apple Filling

In a small skillet over medium heat:

• Melt 1 tbsp butter.
• Add chopped apples, brown sugar, cinnamon, and salt.
• Cook 4–5 minutes, stirring occasionally, until apples are tender but not mushy.
• Remove from heat and let cool slightly (5–10 minutes).

2. Preheat & Prep

• Preheat oven to 350°F (175°C).
• Lightly grease a 9-inch pie dish, cast iron skillet, or baking pan with butter or nonstick spray.

3. Fill the Biscuits

• Separate biscuit dough into rounds.
• Flatten each slightly with your palm or rolling pin.
• Place 1 tablespoon of apple filling in the center of each round.
• Press 1 caramel candy into the middle.
• Gather edges and pinch tightly to seal—like a dumpling or empanada.

4. Arrange & Brush

• Place filled bombs seam-side down in the prepared dish, close together.
• Brush tops generously with 2 tbsp melted butter—this gives them a golden, crisp finish.

5. Bake Until Golden

• Bake 30–35 minutes, until biscuits are deep golden brown and cooked through.
• Internal temp should reach 190°F+ and filling should bubble slightly at the edges.

6. Finish & Serve

• Let cool 5–10 minutes—this allows caramel to settle slightly (it will be lava-hot!).
• Drizzle with warm caramel sauce and sprinkle with crushed peanuts if desired.
• Serve warm with:
  • A scoop of vanilla ice cream
  • Whipped cream
  • Or all by themselves

You Must Know

• Seal well —pinch edges firmly to prevent caramel explosions.
• Cool apples slightly —hot filling can start melting the caramel too soon.
• Use room-temp biscuits —cold dough cracks when sealed.
• Drizzle right before serving —keeps toppings fresh and pretty.
• Let them rest —cutting too soon = molten mess.

Storage Tips

• Store leftovers in an airtight container at room temperature for up to 2 days.
• Reheat in oven at 325°F for 10 mins (best texture). Microwave works but may soften crust.
• Freeze unbaked bombs: Place on tray, freeze solid, then transfer to bag. Bake from frozen (+5–7 mins).

Ingredient Substitutions

Serving Suggestions

• Serve as a dessert board centerpiece with dipping sauces.
• Pack in thermoses for road trips or fall picnics.
• Double the batch and freeze half for future comfort.
• Great with coffee, tea, or cider.

Cultural Context

Inspired by Southern hand pies and American love of caramel apples, this recipe blends two fall favorites into one irresistible treat. Found at church bazaars, school bake sales, and family tables alike, it honors tradition while embracing convenience—because sometimes, the best ideas come from a can of biscuits and a little imagination.

Pro Tips

• Double the recipe? Yes—perfect for crowds. Use two pans or bake in batches.
• Make ahead: Assemble and refrigerate overnight. Bake when ready (+2–3 mins).
• Want more spice? Add a pinch of nutmeg or clove to the apple mix.
• Label your dish: People will ask for the recipe.
• Say “ready?” before serving —it’s part of the ritual.

Frequently Asked Questions

Q: Can I use crescent roll dough instead?
A: Yes! But they’ll be flakier and less bread-like. Seal well to avoid leaks.

Q: Why did my bombs leak?
A: Likely under-sealed or overfilled. Pinch edges tightly and don’t add too much filling.

Q: Is this gluten-free?
A: Only if using GF biscuit dough. Always verify labels.

Q: Can I make them without nuts?
A: Absolutely! Skip peanuts or replace with seeds.

Q: Can I air fry them?
A: Yes! Spray with oil and air fry at 350°F for 12–15 mins, shaking halfway.

Allergy Information

Contains: dairy (butter), wheat (biscuit dough).
Gluten-free option: Use certified GF biscuit-style dough.
Nut-free: This recipe is naturally nut-free (unless adding peanuts).
Always check labels—especially on pre-made dough and caramels.

Nutrition Facts (Per Bomb – Approximate)

Based on 8 servings

• Calories: 280
• Fat: 12g
• Saturated Fat: 6g
• Carbohydrates: 40g
• Fiber: 2g
• Sugar: 16g
• Protein: 4g
• Sodium: 380mg

These bombs don’t whisper. They emerge warm from the oven, golden and fragrant, saying everything a great dessert should: “Cut me open. Share me… maybe.” That’s how the best ones begin—not with silence, but with butter, spice, and someone who says, “Let’s make it unforgettable.”