Ingredients (and Why They Matter)
- 1 can (16.3 oz) Refrigerated biscuit dough (Separated into individual rounds)
- 8 pieces Caramel candies (Unwrapped)
- 1 tbsp Butter (Melted for cooking apples)
- 2 tbsp Butter (Melted for brushing tops)
- 2 medium Apples (Finely chopped and peeled or cored if desired)
- 2 tbsp Brown sugar (Packed)
- 1 tsp Ground cinnamon
- 1 pinch Salt
- Caramel sauce (Optional topping for drizzling)
- Crushed peanuts (Optional topping for sprinkling)
Refrigerated biscuit dough provides flaky, buttery exterior that puffs around fillings without yeast work. Whole caramel candies melt into gooey centers—their size fits perfectly in dough rounds. Butter cooks apples without sticking and brushes tops golden. Finely chopped apples cook tender quickly while staying chunky. Brown sugar caramelizes apples sweetly. Cinnamon warms fruit classically. Salt balances sugar.
Step-by-Step Instructions
I melt 1 tablespoon butter in a skillet over medium heat until foaming subsides. Add 2 finely chopped medium apples (peeled/cored), 2 tablespoons packed brown sugar, 1 teaspoon ground cinnamon, and pinch of salt. Stir frequently 5 minutes until apples soften but hold shape, sugar dissolves into syrupy glaze, and mixture smells caramelized. Remove from heat to cool slightly—warm filling melts caramel without burning dough.
Preheat oven to 350°F (175°C). Lightly grease baking dish or line with parchment. Open 16.3 oz refrigerated biscuit can and separate into 8 rounds. Gently press each round flatter with fingers to about 1/4-inch thick for easier filling.
Spoon 1 tablespoon cooled apple mixture into center of each dough round. Top with 1 unwrapped caramel candy, pressing lightly. Pull dough edges up and around filling, pinching seams tightly to fully seal—no gaps prevent caramel leaks. Roll gently between palms into smooth balls, seam-side down.
Arrange bombs seam-side down in prepared dish, spaced slightly apart. Brush tops generously with remaining 2 tablespoons melted butter until glistening—this promotes deep golden browning.
Bake 30–35 minutes on middle rack. Watch after 28 minutes—tops turn deep golden with shiny butter glaze, edges pull from pan slightly, and biscuits feel firm but spring back lightly. Internal filling bubbles gently. Cool in dish 5–10 minutes—caramel sets slightly for cleaner bites.
Drizzle with caramel sauce and sprinkle crushed peanuts while warm for sticky adherence.