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Caramel Apple Pie Bombs

Caramel Apple Pie Bombs are buttery biscuit dough balls filled with thickened caramelized apple pie filling and a soft caramel center, then baked until deeply golden. They’re finished with a caramel sauce drizzle for a warm, gooey bite.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Apple pie filling
  • 3 large apples Peel and finely dice for even thickening.
  • 3 tbsp brown sugar
  • 1.5 tsp cinnamon
  • 0.25 tsp nutmeg
  • 1 tbsp cornstarch
  • 1 tbsp butter
  • 16 soft caramel candies Use one candy per bomb.
Biscuit dough bombs
  • 2 can (8 oz each) refrigerated biscuit dough Keep refrigerated until ready to assemble.
  • 4 tbsp unsalted butter Melted for brushing.
  • 1.333 cup granulated sugar Use as coating base; measure 1/3 cup for cinnamon sugar coating.
  • 1.5 tsp cinnamon Mixed with granulated sugar for coating.
Caramel drizzle
  • 0.5 cup caramel sauce

Equipment

  • 1 sheet pan

Method
 

Cook and cool the apple pie filling
  1. Cook the diced apples with butter, brown sugar, cinnamon, nutmeg, and cornstarch over medium heat for 5–7 minutes until thickened, stirring to prevent sticking.
  2. Let the thickened apple filling cool completely before assembling so the dough seals without leaking.
Assemble the pie bombs
  1. Preheat the oven to 375°F and line a baking sheet with parchment.
  2. Separate the refrigerated biscuit dough and flatten each into a 4-inch circle.
  3. Place 1 tablespoon apple filling and 1 soft caramel candy in the center of each dough circle.
  4. Wrap the dough around the filling and pinch firmly to seal, then roll into a smooth ball.
  5. Brush each ball with melted unsalted butter, then roll in cinnamon sugar made from granulated sugar and cinnamon.
Bake and drizzle
  1. Bake for 18–20 minutes until deeply golden, rotating the pan once for even browning.
  2. Drizzle with caramel sauce and serve warm.

Notes

Pro tip: cool the apple filling completely—warm filling can cause the dough to split and leak. Store leftovers in an airtight container in the refrigerator for up to 3 days; rewarm in a 350°F oven for 5–8 minutes. Freezing is not recommended because the caramel center and biscuit texture soften after thawing. For a lighter option, use reduced-fat caramel candies and a light caramel sauce (calories will drop, texture will be slightly less gooey).