Gooey Apple Caramel Bombs

 (short & punchy): Gooey Apple Caramel Bombs — tender biscuit pockets filled with spiced apples and molten caramel. Ready in 33 minutes; perfect warm fall comfort.

Tools you’ll need

• Skillet or sauté pan (medium)

• Measuring spoons and cups

• Sharp knife and cutting board

• Wooden spoon or spatula

• Muffin tin (12-cup recommended) or mini-muffin tin for bite-sized bombs

• Paper liners or nonstick spray

• Pastry brush (for melted butter)

• Small bowl (for mixing or cooling filling)

• Cooling rack

Ingredients (makes 8)

• 1 (16.3-oz / ~462 g) can refrigerated biscuit dough — separated into 8 biscuits

• 8 caramel candies (1 per bomb) — individually wrapped or unwrapped (approx. 10 g each)

• 1 tablespoon (14 g) butter — for cooking apples

• 2 tablespoons (28–30 g) melted butter — for brushing tops

• 2 medium apples, finely chopped (about 360–380 g total) — prefer tart varieties like Granny Smith

• 2 tablespoons (24 g) brown sugar

• 1 teaspoon ground cinnamon

• Pinch of salt (about 1/8 teaspoon)

• Caramel sauce, for drizzling (optional)

• Crushed peanuts, for sprinkling (optional)

Metric conversions are approximate — use what’s convenient and trust your senses.

Step-by-step method

1. Preheat & prep: Preheat your oven to 375°F (190°C). Grease a muffin tin or line 8 wells with paper liners.

2. Make the apple filling: In a medium skillet, melt 1 tablespoon butter over medium heat. Add the finely chopped apples, 2 tbsp brown sugar, 1 tsp cinnamon, and a pinch of salt. Cook, stirring occasionally, until the apples soften and the mixture becomes glossy and slightly reduced — about 5–7 minutes. You want soft, slightly jammy apples, not total mush. Remove from heat and let cool for 5 minutes so the filling isn’t piping hot.

3. Prepare the dough: Separate the refrigerated biscuit dough into 8 individual biscuits. On a lightly floured surface or between parchment, flatten each biscuit into a circle (about 3–4 inches across) with your fingers or a small rolling pin so it can hold the filling.

4. Fill: Place a spoonful (about 1–2 teaspoons) of the cooled apple mixture in the center of each flattened biscuit. Top each with one caramel candy placed on top of the apple. Keep the caramel centered so it melts evenly.

5. Seal: Fold the dough over the filling and pinch the edges tightly to seal; roll gently in your hands to form a smooth ball. Make sure the seam is well sealed — this helps prevent caramel leaking out during baking. Place each ball seam-side down in the prepared muffin tin.

6. Brush & bake: Brush the tops with the 2 tablespoons melted butter. Bake in the preheated oven for 15–18 minutes, or until golden brown and puffed. For mini-size bombs reduce baking time to 10–12 minutes.

7. Finish: Remove from oven and let cool in the tin 5 minutes (they’ll be extremely hot inside). Transfer to a cooling rack, drizzle with caramel sauce and sprinkle with crushed peanuts if desired. Serve warm.

Prep & cook times

• Prep time: 15 minutes

• Cook time: 15–18 minutes

• Total time: ~33 minutes

• Yield: 8 bombs (one per serving)

Tips to guarantee success

• Cool the filling slightly. If the apple mixture is too hot it can make the biscuit dough slack and harder to seal.

• Chop apples fine. Small pieces make the bombs easier to seal and give a balanced apple-to-caramel ratio.

• Seal carefully. Pinch and press dough seams tightly; you can dampen edges with a drop of water if the dough is dry to create a better seal.

• Don’t overfill. Too much filling increases the chance of leaking. Keep to a spoonful of apple and one caramel candy.

• Test one bomb first. If you’re worried about leaks, bake one as a tester — then adjust sealing technique or oven temp.

• Use tart apples (Granny Smith) for contrast to the sweet caramel; sweeter apples can make the bombs cloying.

• If you want extra shine: swap melted butter for an egg wash (1 beaten egg) to get a deep golden finish.

Variations & add-ins

• Chocolate twist: Replace the caramel candy with a chocolate caramel piece or a caramel + dark chocolate square.

• Nutty center: Add a few chopped toasted pecans inside with the apple for crunch.

• Puff pastry version: Use store-bought puff pastry squares if you prefer a flakier shell — adjust bake time to golden and crispy.

• Mini bombs: Use a mini muffin tin to create bite-sized treats — perfect for parties.

• Vegan option: Use vegan biscuit dough (or make a simple vegan dough), vegan caramels, and plant butter.

• Spiced apple: Add 1/4 tsp nutmeg or a pinch of ground ginger for a warmer spice profile.

Storage & reheating

• Room temp: Store cooled bombs in an airtight container for up to 24–48 hours (caramel can continue to soften the biscuit).

• Refrigerator: Keep in an airtight container for up to 4 days. Reheat to restore gooey center.

• Freezing: Freeze baked and cooled bombs (flash freeze on a tray, then store in freezer bags) for up to 2 months. Reheat from frozen in a 350°F (175°C) oven for 12–16 minutes until warmed through.

• Reheating: Oven is best — preheat to 350°F (175°C) and warm for 8–10 minutes for one or two bombs. Microwave works in a pinch (10–20 seconds) but may make the dough slightly softer.

Approximate nutrition (per serving)

Nutrition varies by brand, size of apples, and whether you add extra toppings. The following are approximate values per one bomb (1 of 8):

• Calories: ≈ 336 kcal (approx. 320–340 kcal)

• Carbohydrates: ≈ 47 g

• Fat: ≈ 17 g

• Protein: ≈ 4 g

• Sugar: ≈ 20 g

• Fiber: ≈ 2.4 g

• Sodium: ≈ 355 mg

These numbers are estimates based on common ingredient averages; exact numbers depend on product choice.

Frequently Asked Questions (FAQ)

Q: Will the caramel leak out while baking?
A: It can if seams aren’t tightly sealed or if there’s too much filling. Pinch the dough well, and consider chilling the filled balls for 5–10 minutes before baking to help them hold shape.

Q: Can I use pie crust or puff pastry instead of biscuit dough?
A: Yes. Puff pastry gives a flakier texture and pie crust a denser shell. Watch bake times — puff pastry may brown faster.

Q: What kind of caramel candies work best?
A: Soft, individually wrapped caramels melt nicely. Avoid very hard toffees — they won’t create that molten center.

Q: Can I prep these ahead of time?
A: Yes — assemble and refrigerate up to 24 hours before baking. For longer storage, freeze assembled bombs (unbaked) and bake from frozen, adding a few minutes to the bake time.

Q: Are these vegetarian?
A: Usually yes, if your biscuits and caramels don’t contain gelatin or animal-based additives. Check labels. For vegan, use vegan alternatives.

Q: My bombs are soggy at the bottom — how do I fix that?
A: Make sure apples are cooked until slightly reduced (less watery). Bake on the middle rack; allow cooling in the tin for only a few minutes before transferring to a rack so steam can escape.

Final nudge (friendly encouragement)

Don’t be intimidated — this recipe is all about joyful, cozy payoff for very little effort. Try one straight from the oven with a scoop of vanilla ice cream or a simple dusting of powdered sugar. The first time you break open a warm Gooey Apple Caramel Bomb and watch that caramel flow, you’ll grin — and probably make them again the next week.