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Caramel Apple Pie Bombs

Golden fried biscuit dough surrounds a warm apple filling and soft, melted caramel in these cinnamon-sugar-coated treats. They’re best served straight from the fryer while the outside is crisp and the caramel center is still gooey.
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Course: Dessert
Cuisine: American
Keyword: Apple Pie Bombs, Caramel Apple Pie Bombs
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 10 pie bombs

Ingredients

  • 1 cup granulated sugar
  • 2 tsp ground cinnamon
  • 7.5 ounces biscuits
  • 21 ounces apple pie filling
  • 10 caramels, cut in ½ longways (individually wrapped)
  • Vegetable oil for frying
  • Caramel sundae topping, optional

Instructions

  • Pour vegetable oil into a 2 to 3-quart heavy-bottomed saucepan until it is a little more than ½ full. There should be enough oil to completely submerge the dough balls. Set the saucepan aside for now.
  • Combine the granulated sugar and ground cinnamon in a small heat-safe bowl. Stir until evenly mixed, then set aside.
  • Open the biscuits and flatten each piece of dough using your fingers or a rolling pin. If the dough sticks while using a rolling pin, lightly dust the work surface with all-purpose flour.
  • Spoon 1 tablespoon of apple pie filling into the middle of each flattened dough circle.
  • Add both halves of one caramel on top of the apple filling. Cutting the caramel in half is important because a whole caramel will not melt properly.
  • Bring the edges of the biscuit dough together over the filling and firmly pinch them closed so the dough does not open during frying. Gently tuck and roll the joined edges underneath to form a ball.
  • Heat the vegetable oil to 325°F. Keep the oil as close to this temperature as possible throughout the frying process.
  • With a slotted metal spoon, carefully lower the filled dough balls into the hot oil. Fry no more than 2 at once. Move and turn them gently with the spoon as they cook so they do not stick or scorch. Continue frying until every side is golden brown, about 5 minutes. Watch the oil temperature closely and adjust the heat when necessary. Oil that is too hot can brown or burn the exterior before the dough cooks through, while oil that is too cool can cause uneven cooking.
  • Lift each cooked pie bomb from the oil with the slotted spoon and immediately place it in the bowl of cinnamon sugar. Roll it until the entire surface is coated. Transfer to a plate and continue frying and coating the remaining pie bombs.
  • Serve immediately. Drizzle with caramel sundae topping, if desired.

Notes

Recipe Notes

  • Use smaller biscuits. Stick with the 7.5-ounce can called for in the recipe. Grands biscuits are too thick and may stay doughy in the center before the outside finishes frying.
  • Keep the oil at 325°F. This lower frying temperature gives the biscuit dough enough time to cook all the way through without becoming too dark on the outside.
  • Cut the caramels in half. Place both halves of one caramel inside each pie bomb. Smaller pieces melt more easily than leaving the caramel whole.
  • Don’t overfill the dough. Use 1 tablespoon of apple pie filling per biscuit. Too much filling can make the bombs difficult to close and more likely to open while frying.
  • Seal them well. Firmly pinch the dough around the filling, then tuck the seam underneath and gently shape it into a ball.
  • Fry only 2 at a time. This makes the pie bombs easier to turn and helps keep the oil temperature steady.
  • Coat while warm. Roll each pie bomb in the cinnamon sugar as soon as it comes out of the oil so the coating sticks nicely.
  • Serve right away. These are best warm, when the outside is freshly fried and the apple-caramel center is still soft and gooey.

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
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