Caramel Apple Pie Bombs

Since it is already fall, it is time for apple dessert recipes. Here’s Spaceships and Laser Beams‘ caramel apple pie bombs recipe. Caramel and apple pie filling are wrapped in a biscuit, deep fried until golden brown, and then coated with a cinnamon sugar mixture. They definitely have all the fall flavors you are looking for. It’s sweet, caramelly, and cinnamony.

RELATED: Apple Ring Pancakes Recipe

This recipe comes together easily and quickly, as you will use canned biscuits instead of making the dough from scratch. To make these caramel apple pie bombs, you need biscuits, apple pie filling, caramel, granulated sugar, ground cinnamon, and vegetable oil. You can top it with caramel sundae syrup or with vanilla ice cream.

Here’s another recipe for you to try: Easy Creamy Caramel Pudding Cake Recipe

Easy Caramel Apple Pie Bombs Ingredients

• 7.5 ounces of biscuits
• 21 ounces of apple pie filling
• 10 caramels cut in 1/2 long ways (individually wrapped)
• 1 cup of granulated sugar
• 2 teaspoons of ground cinnamon
• vegetable oil for frying
• caramel sundae topping (optional)

How to Make Caramel Apple Pie Bombs

Step 1:

Place a 2 to 3 quart heavy-bottomed saucepan on your stove, then fill it halfway through with vegetable oil. It should be deep enough to cover the dough balls.

Step 2:

Make the cinnamon sugar mixture. In a heat-safe bowl, mix granulated sugar and ground cinnamon. Set it aside for later.

Step 3:

Open the can of biscuits and flatten each one using a rolling pin.

Step 4:

Get one flattened biscuit and add 1 tablespoon of apple pie filling, then top with halved caramel. Pinch the edges of the dough ensuring it doesn’t come apart while frying. Roll the ends under into more of a ball shape.

Step 5:

Start heating the oil over medium heat. A tiny piece of dough should be bubbly when dropped. That’s when you know the oil is hot enough.

Step 6:

Carefully lower 2 dough balls into the oil using a slotted spoon. Using a slotted spoon, roll the balls around in the oil so they do not stick or burn. Fry until golden brown. Monitor the oil temperature and adjust accordingly.

If it’s too hot, the dough will burn. If it’s too low, the dough will not cook evenly.

Step 7:

Carefully remove pie bombs using a slotted spoon, then transfer to the cinnamon sugar bowl. Roll completely to coat. Place on a plate. Repeat the same process for the remaining dough balls.

Step 8:

Serve immediately. Drizzle caramel sundae topping if preferred.

Caramel Apple Pie Bombs