Gooey Apple Caramel Bombs
Ingredients
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1 (8-count) can refrigerated biscuit dough (such as Pillsbury Grands)
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2 medium apples, peeled, cored, and finely chopped
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2 tablespoons butter
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2 tablespoons brown sugar
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1 teaspoon cinnamon
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8 soft caramel candies (or ¼ cup caramel bits)
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1 tablespoon all-purpose flour (optional, to thicken apple filling)
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1 egg, beaten (for egg wash)
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Optional topping: coarse sugar or cinnamon sugar mixture
For the Glaze (optional)
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½ cup powdered sugar
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1–2 tablespoons milk or cream
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¼ teaspoon vanilla extract
Instructions
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Prepare the apple filling:
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In a small skillet, melt butter over medium heat.
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Add chopped apples, brown sugar, and cinnamon. Cook for 4–5 minutes, until apples are softened.
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If the mixture looks too runny, stir in 1 tablespoon of flour and cook another minute to thicken.
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Remove from heat and cool slightly.
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Assemble the bombs:
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Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
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Flatten each biscuit dough round into a 4–5 inch circle.
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Place 1 tablespoon of the apple mixture and 1 caramel candy in the center of each round.
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Fold the dough around the filling, pinching edges tightly to seal. Roll gently into a ball shape.
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Bake:
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Place bombs seam-side down on the prepared baking sheet.
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Brush each with beaten egg and sprinkle with coarse sugar or cinnamon sugar if desired.
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Bake for 13–16 minutes, or until golden brown.
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Add the glaze (optional):
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In a small bowl, whisk together powdered sugar, milk, and vanilla.
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Drizzle over warm bombs.
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Serve:
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Let cool slightly before serving. The inside will be hot and gooey.
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Best enjoyed warm with a scoop of vanilla ice cream.
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Tips:
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Substitute biscuit dough with puff pastry for a flakier texture.
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For extra caramel flavor, drizzle additional warm caramel sauce on top before serving.
Would you like me to include an air fryer version of this recipe (faster and just as gooey)?
