These gooey apple caramel bombs are little pockets of fall heaven: pillowy biscuit dough wrapped around melty caramel and tender sautéed apple, baked until golden, then drizzled with warm caramel sauce and crunchy nuts. Serve them warm and watch the caramel centers ooze out.
Ingredients
- 1 (16.3 oz) can refrigerated biscuit dough (8 biscuits)
- 8 caramel candies
- 1 medium apple, peeled and finely diced
- 1 tablespoon butter, plus 2 tablespoons melted butter
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- Caramel sauce, warmed, for drizzling
- 1/4 cup chopped toasted pecans or walnuts (optional)
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Melt 1 tablespoon of butter in a small skillet over medium heat. Add the diced apple and sauté for 2–3 minutes until just softened. Let cool slightly.
- Separate the biscuit dough and flatten each biscuit into a 4-inch round.
- Place one caramel candy and a spoonful of the sautéed apple in the center of each round. Pinch the edges tightly to seal and roll into a ball. Place seam-side down on the prepared baking sheet.
- Brush the tops with the melted butter. Stir the sugar and cinnamon together and sprinkle generously over each bomb.
- Bake for 10–12 minutes, until puffed and golden brown.
- Drizzle with warm caramel sauce and sprinkle with chopped nuts. Serve warm for the gooiest centers.
Pure fall comfort in every bite — these apple caramel bombs disappear fast, so you may want to make a double batch.
