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Caramel Apple Pie Bombs

Delightful bite-sized treats filled with warm apple pie filling and gooey caramel, coated in cinnamon sugar and fried to golden perfection—perfect for cozy fall gatherings or sweet gifts.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 10 servings
Course: Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Caramel Apple Pie Bombs
  • 1 large can (21 ounces) apple pie filling sweet, tender apples in syrup
  • 1 cup granulated sugar for coating after frying
  • 2 to 3 tsp ground cinnamon
  • 1 can (7.5 ounces) biscuit dough
  • 10 pieces individually wrapped caramels each cut in half
  • vegetable oil for frying, enough to comfortably fry the bombs

Equipment

  • Heavy Skillet
  • Slotted Spoon
  • Small bowl

Method
 

  1. Step 1: Heat about 2.5 quarts of vegetable oil in a heavy skillet over medium heat until hot but not smoking.
  2. Step 2: Mix granulated sugar and ground cinnamon together in a small bowl to create the cinnamon sugar coating.
  3. Step 3: Open the biscuit dough can and gently separate the biscuits. Flatten each biscuit slightly with your hands.
  4. Step 4: Place about 1 tablespoon of apple pie filling in the center of each flattened biscuit. Add two halves of caramel on top.
  5. Step 5: Pull the edges of the dough up around the filling and pinch tightly to seal. Roll the sealed dough into a smooth ball.
  6. Step 6: Using a slotted spoon, carefully lower up to two balls at a time into the hot oil. Roll gently in the oil to brown all sides evenly.
  7. Step 7: Once golden brown all over, scoop out and immediately roll in the cinnamon sugar mixture until fully coated.
  8. Step 8: Set the bombs on a cooling rack for a few minutes to cool slightly before serving.

Notes

Try swapping biscuit dough for crescent roll dough or puff pastry for different textures. Use fresh diced apples with cinnamon and sugar for a homemade filling. Add chopped nuts inside for crunch. Drizzle with homemade caramel sauce or powdered sugar glaze for extra indulgence. For a lighter option, bake at 375°F for about 15 minutes or until golden. Store cooled bombs at room temperature for up to 1 day or refrigerate for up to 3 days. Freeze raw bombs for later frying or baking.