Caramel apple pie bombs are exploding with warm apple pie filling, melted caramel candies and a sweet cinnamon sugar coating.
CAMAMEL APPLE PIE BOMBS INGREDIENTS
You’ll need:
- 1 (7.5-ounce) can biscuits
- 1 (21-ounce) can apple pie filling
- 10 individually wrapped caramels, cut in ½ longways
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- Vegetable oil for frying
- Caramel sundae topping (optional)
PRO TIP:
We do not recommend using Grands biscuits. The dough does NOT completely cook, and you are left with a cinnamon sugar raw dough ball.
SUBSTITUTIONS AND ADDITIONS
SPICE: You can add a sprinkle of cinnamon or even a little bit of apple pie spice on top of the apple pie filling if you want more spices. A quarter teaspoon of ground nutmeg in your cinnamon sugar mixture would add an extra hint of fall to your treats.
VEGETABLE OIL: You can use vegetable shortening in place of the vegetable oil.
HOW TO MAKE THIS CARAMEL APPLE PIE BOMBS RECIPE
STEP ONE: Fill a 2 to 3 quart heavy-bottomed saucepan a little over ½ way with vegetable oil. You will want this deep enough to cover the dough balls completely. Set it aside.
STEP TWO: In a small heat-safe bowl, stir together the white sugar and ground cinnamon. Set it aside.
STEP THREE: Open the can of biscuits, and either using your fingers or a rolling pin, flatten the biscuit dough.
PRO TIP:
If you are using the rolling pin, you may need to lightly flour your work surface with all-purpose flour.
STEP FOUR: Place 1 tablespoon of apple pie filling in the center of the dough circle.
STEP FIVE: Place one of the cut caramel pieces on top of the apples. (The caramel candy will not melt properly if left whole).
STEP SIX: Pinch the edges of the dough together to ensure it does not come apart while frying. Once you have pinched the edges, gently roll the ends under into more of a ball shape.
STEP SEVEN: Heat the oil on medium heat. It should reach a hot enough temperature where a tiny piece of dough dropped in the oil will be bubbly.
STEP EIGHT: Using a slotted metal spoon, carefully lower the dough balls into the oil, cooking no more than 2 at a time. Use the slotted spoon to roll the balls around in the oil to ensure they do not stick or burn. Fry the dough balls until all sides are golden brown.
PRO TIP:
Be sure to constantly monitor the oil temperature and adjust accordingly. Too hot and you will burn the dough, too low and it will not cook evenly.
STEP NINE: Carefully lift the pie bombs out of the oil and transfer them to the small bowl with the cinnamon sugar mixture, and roll to completely coat in the mixture. Place on a plate and repeat the process.
STEP TEN: Serve immediately. You can drizzle with the caramel sauce topping if desired.
HOT TO SERVE
These apple bombs are perfectly decadent on their own but they would be over the top amazing with a scoop of vanilla ice cream on the side, and a spoonful of whipped cream, and a drizzle of caramel sauce on top for a larger delicious dessert.
Caramel Apple Pie Bombs
Caramel apple pie bombs are exploding with warm apple pie filling, melted caramel candies and a sweet cinnamon sugar coating.
PREP TIME : 10 minutes
COOK TIME : 15 minutes
TOTAL TIME : 25 minutes
SERVINGS : 10
Ingredients
- 7.5 ounces biscuits
- 21 ounces apple pie filling
- 10 caramels cut in ½ longways (individually wrapped)
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- vegetable oil for frying
- caramel sundae topping optional
Instructions
- Fill a 2 to 3 quart heavy-bottomed saucepan a little over ½ way with vegetable oil. You will want this deep enough to cover the dough balls completely. Set it aside.
- In a small heat-safe bowl, stir together the granulated sugar and ground cinnamon. Set it aside.
- Open the can of biscuits, and either using your fingers or a rolling pin, flatten the biscuit dough. (If you are using the rolling pin, you may need to lightly flour your work surface.)
- Place 1 tablespoon of apple pie filling in the center of the dough circle.
- Place the halved caramel on top of the apples. (The caramels will not melt properly if left whole)
- Pinch the edges of the dough together to ensure it does not come apart while frying. Once you have pinched the edges, gently roll the ends under into more of a ball shape.
- Heat the oil on medium heat. It should reach a hot enough temperature where a tiny piece of dough dropped in the oil will be bubbly.
- Using a slotted metal spoon, carefully lower the dough balls into the oil, cooking no more than 2 at a time. Use the slotted spoon to roll the balls around in the oil to ensure they do not stick or burn. Fry the dough balls until all sides are golden brown. Be sure to constantly monitor the oil temperature and adjust accordingly. Too hot and you will burn the dough, too low and it will not cook evenly
- Carefully lift the pie bombs out of the oil and transfer them to the cinnamon sugar bowl, and roll to completely coat in the sugar mixture. Place on a plate and repeat the process.
- Serve immediately. You can drizzle with the caramel sundae topping if desired.
Notes
PRO TIP:We do not recommend using Grands biscuits. The dough does NOT completely cook, and you are left with a cinnamon sugar raw dough ball.PRO TIP:If you are using the rolling pin, you may need to lightly flour your work surface with all-purpose flour.PRO TIP:Be sure to constantly monitor the oil temperature and adjust accordingly. Too hot and you will burn the dough, too low and it will not cook evenly.
Nutrition
Calories: 283kcal | Carbohydrates: 57g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 5mg | Sodium: 164mg | Potassium: 72mg | Fiber: 1g | Sugar: 38g | Vitamin A: 38IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg
