Ingredient Notes
Biscuit dough
This shortcut dough puffs beautifully in the oven and seals nicely, keeping the melted caramel inside. Crescent dough can also work, but biscuit dough creates a better rounded shape.
Apples
A crisp apple like Honeycrisp, Fuji, or Granny Smith keeps its texture during cooking and balances sweetness.
Caramels
The key is using soft caramels that melt smoothly. Hard candies won’t give the same ooze factor.
Coating
Graham crackers create a pie-like finish. Nuts add a delightful crunch and extra richness. Choose what fits your preference.
Step-by-Step Instructions
Follow these easy directions to master your Apple Caramel Bombs.
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
This prevents sticking and ensures even browning.
In a skillet over medium heat, melt the butter. Add diced apples, brown sugar, and cinnamon. Cook until tender and lightly caramelized, about 3 minutes. Remove from heat and allow to cool slightly.
Flatten each portion of biscuit dough into a small disk using your fingers or the palm of your hand.
Add a spoonful of the warm apple mixture into the center of each dough round. Place one soft caramel piece directly on top of the apples.
Carefully wrap the dough up and around the filling, pinching the seams tightly to fully enclose the caramel and apples. Shape into smooth, sealed balls to avoid caramel leakage during baking.
Brush each dough ball lightly with melted butter, then roll them in crushed graham crackers or nuts until fully coated.
Arrange seam-side down on the prepared baking sheet and bake for 10 to 12 minutes, or until golden and puffed.
Remove from oven and let rest for 2 minutes. Serve warm with extra caramel sauce drizzled over the top.
