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Caramel Apple Pie Bombs

Caramel Apple Pie Bombs are stuffed biscuit dough balls filled with a thick spiced apple mixture and caramel centers, baked until deeply golden. They’re finished with a caramel drizzle for a warm, gooey bite every time.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

For the apple pie filling
  • 3 large apples
  • 3 tbsp brown sugar
  • 1.5 tsp cinnamon
  • 0.25 tsp nutmeg
  • 1 tbsp cornstarch
  • 1 tbsp butter
  • 16 soft caramel candies
For the bombs
  • 2 can (8 oz each) refrigerated biscuit dough
  • 4 tbsp unsalted butter, melted
For coating
  • 0.33 cup granulated sugar
  • 1.5 tsp cinnamon
For drizzle
  • 0.5 cup caramel sauce

Equipment

  • 1 sheet pan

Method
 

Make 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 so the mixture clings to the apples.
  2. Cool the filling completely so it stays scoopable and won’t leak when you assemble the bombs.
Assemble and bake
  1. Preheat the oven to 375°F and line a baking sheet with parchment for easy release.
  2. Separate the refrigerated biscuit dough and flatten each piece into a 4-inch circle with a light press, keeping the edges slightly thinner.
  3. Place 1 tablespoon apple filling and 1 soft caramel candy in the center of each circle.
  4. Wrap the dough around the filling and pinch firmly to seal, then roll into a smooth ball with seam side down.
  5. Brush each ball with melted unsalted butter and roll in cinnamon sugar so the exterior looks fully coated and sparkly.
  6. Bake for 18-20 minutes at 375°F until deeply golden with a set, crisp outside.
Finish
  1. Drizzle warm caramel sauce over the hot bombs and serve immediately.

Notes

For clean, non-leaky assembly, cool the apple filling completely before portioning. Store leftovers in an airtight container in the refrigerator up to 3 days and rewarm in a 300°F oven until just hot; freezing is not recommended because the biscuit texture softens.