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Keywords: apple caramel bombs, stuffed biscuits, easy dessert, fall baking
Prep Time: 15 minutes
Cook Time: 15–18 minutes
Total Time: 30–35 minutes
Yield: 8 bombs
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Ingredients
1 (16.3 oz / 460 g) can refrigerated biscuit dough (8 biscuits)
8 caramel candies (or 8 teaspoons thick caramel sauce, chilled)
1 medium apple, peeled, cored, and finely diced (about 1 cup / 130 g)
2 tablespoons unsalted butter
2 tablespoons brown sugar
1 teaspoon ground cinnamon, divided
1/8 teaspoon fine salt
1/4 cup granulated sugar (for rolling)
2 tablespoons melted butter (for brushing)
1/3 cup caramel sauce, warmed, for drizzling
1/3 cup finely chopped toasted pecans or peanuts, for topping (optional)
Substitutions: Use pears instead of apples for a floral twist. Swap the nuts for crushed pretzels if you prefer a salty crunch.
Instructions
Heat oven: Preheat to 375°F (190°C). Line a rimmed baking sheet with parchment paper.
Cook apples: Melt 2 tablespoons butter in a small skillet over medium heat. Add diced apple, brown sugar, 1/2 teaspoon cinnamon, and salt. Cook, stirring, until apples are just tender and syrupy, 3–4 minutes. Cool completely so the dough seals well.
Mix cinnamon sugar: In a shallow bowl, combine granulated sugar with remaining 1/2 teaspoon cinnamon.
Fill: Flatten a biscuit into a 4–5 inch round. Spoon about 1 tablespoon cooled apple mixture into the center and top with 1 caramel candy. Bring dough edges up and over and pinch firmly to seal. Roll into a ball, seam side down. Repeat with remaining biscuits.
Coat: Brush each ball lightly with melted butter, then roll in cinnamon sugar to coat. Place on the prepared sheet, spacing 2 inches apart.
Bake: Bake 15–18 minutes until puffed and deep golden. Some caramel may bubble out—this is normal and delicious.
Finish and serve: Cool 5 minutes. Drizzle with warm caramel sauce and sprinkle with nuts, if using. Serve while warm and gooey.
Troubleshooting & Consistency Tips
Leaks: Cool the apple filling completely and pinch seams very firmly. If needed, double-seal by twisting the top and tucking the twist under.
Dough too brown, filling not melted: Lower oven rack one position or tent loosely with foil for the last 5 minutes.
Too sweet: Use tart apples (Granny Smith) and skip the final drizzle, serving with lightly sweetened whipped cream instead.
Air fryer option: Cook at 330°F (165°C) for 8–10 minutes, checking early; line the basket with parchment to catch caramel.
