Apple Caramel Bombs Dessert (Print Version)
Golden pastry surrounds tender apples and melted caramel, finished with a crunchy, flavorful coating.
# Ingredients:
→ Dough
01 -
1 can refrigerated biscuit dough (8 pieces)
→ Apple Filling
02 -
2 crisp apples (such as Honeycrisp, Fuji, or Granny Smith), peeled, cored, and diced
03 -
2 tablespoons unsalted butter
04 -
3 tablespoons packed light brown sugar
05 -
1 teaspoon ground cinnamon
→ Caramel Center
06 -
8 soft caramel candies
→ Coating
07 -
2 tablespoons unsalted butter, melted
08 -
1/2 cup crushed graham crackers or finely chopped nuts
→ Serving (Optional)
09 -
Warm caramel sauce, for drizzling
# Steps:
01 -
Preheat oven to 375°F. Line a baking sheet with parchment paper to prevent sticking and promote even browning.
02 -
Melt 2 tablespoons butter in a skillet over medium heat. Add diced apples, brown sugar, and cinnamon. Cook for about 3 minutes until apples are tender and caramelized. Remove from heat and let cool slightly.
03 -
Flatten each biscuit dough portion into a small disk using your fingers or palm.
04 -
Spoon a portion of the cooled apple mixture into the center of each dough disk. Place one soft caramel candy on top of the apples.
05 -
Gently wrap the dough around the apples and caramel, pinching seams tightly to fully enclose the filling. Shape into smooth, sealed balls to prevent caramel leakage.
06 -
Brush each dough ball lightly with melted butter. Roll in crushed graham crackers or finely chopped nuts until fully coated.
07 -
Arrange the balls seam-side down on the prepared baking sheet. Bake for 10 to 12 minutes, or until golden and puffed.
08 -
Remove from oven and allow to rest for 2 minutes. Serve warm, drizzling with extra caramel sauce if desired.
# Notes:
01 -
Crushing the graham crackers finely helps them adhere evenly and achieve a pie-like crust.
02 -
Allow the apple filling to cool before sealing in the dough to prevent excess steam.