Caramel Apple Pie Bombs
Caramel apple pie bombs turn canned biscuits and apple pie filling into a warm, handheld fall dessert my family reaches for. They are my go to for apple pie flavor without baking a pie.
Servings: 10
Calories: 253kcal
Ingredients
- 7.5 ounces can biscuits we used Great Value brand from Walmart. They are smaller than the Pillsbury brand and works out better
- 21 ounces can apple pie filling
- 10 individually wrapped caramels cut in ½ long ways
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- Vegetable oil for frying
- Caramel sundae topping (optional)
Instructions
- Fill a 2 - 3 quart heavy bottomed saucepan a little over ½ way with vegetable oil. You will want this deep enough to completely cover the dough balls. Set it aside.Vegetable oil
- In a small heat safe bowl, stir together the granulated sugar and ground cinnamon. Set it aside.1 cup granulated sugar, 2 teaspoons ground cinnamon
- 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.)7.5 ounces can biscuits
- Place 1 tablespoon of apple pie filling in the center of the dough circle.21 ounces can apple pie filling
- Place the halved caramel on top of the apples. (The caramels will not melt properly if left whole)10 individually wrapped caramels
- 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 bubbly.
- Using a slotted metal spoon, carefully lower the dough balls into the oil, cooking no more that 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 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.Caramel sundae topping
Video
Notes
Tips:
- Keep the oil at medium and fry only two at a time. Too hot and the outside browns before the middle cooks; too cool and they turn greasy.
- Cut the caramels in half so they melt. Left whole, they stay firm instead of gooey.
- Use the small biscuits, not Grands. The thick Grands dough will not cook through in the oil.
Storage:
Store any leftovers covered at room temperature and enjoy them within a day. They are best warm and fresh, so I do not make them too far ahead.
Nutrition
Calories: 253kcal | Carbohydrates: 54g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 253mg | Potassium: 98mg | Fiber: 1g | Sugar: 35g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg
