Dessert

Caramel Apple Pie Bombs Recipe

Name: Caramel Apple Pie Bombs Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 7.5 ounces pre-made biscuit dough (avoid oversized varieties); 21 ounces apple pie filling (chunky and syrupy); 10 soft caramels, halved (e.g., Kraft or Werther’s Original); Vegetable oil (for deep frying; enough to fill saucepan halfway); 1/2 cup granulated sugar; 1 tablespoon ground cinnamon; Caramel sundae topping (for drizzling); Extra ground cinnamon (for dusting); Finely chopped toasted pecans; Flaky sea salt

ByMarina Montclair October 28, 2025October 28, 2025

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Introduction

Caramel Apple Pie Bombs are a delightful treat that combines the warm flavors of apple pie with a gooey caramel center, all wrapped in a crispy, fried dough. These bite-sized desserts are perfect for sharing or enjoying as a comforting snack any time of year.

A close-up of four round donut holes stacked on a white plate with a white marbled texture background. The donut holes have a golden-brown color covered in a layer of fine cinnamon sugar with a rough texture. One donut hole is broken open on top, showing a soft, fluffy inside with a smooth, creamy white filling flowing slightly out. The overall look is warm and inviting with a clear focus on the melted filling inside the bread. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Granulated sugar
Ground cinnamon
Biscuits (7.5 ounces, avoid oversized Grands varieties)
Apple pie filling (21 ounces)
Caramels (10 pieces, halved)
Vegetable oil (for frying)
Caramel sundae topping (optional, for drizzling)

Instructions

Step 1: Fill a heavy-bottomed saucepan just over halfway with vegetable oil. Set aside and heat over medium later. In a heat-safe bowl, mix granulated sugar with ground cinnamon to create cinnamon sugar coating.
Step 2: Open the biscuit tube and gently flatten each biscuit into a disk large enough to hold the filling. Use a rolling pin or your fingers, dusting your work surface with flour if needed to prevent sticking.
Step 3: Place a generous tablespoon of apple pie filling in the center of each dough disk. Top each with a halved caramel piece to ensure it melts fully inside.
Step 4: Carefully pinch the dough edges up and around the filling, sealing completely to prevent leaks. Roll the seam side under to form a round “bomb” shape.
Step 5: Heat the oil until a small piece of dough bubbles vigorously when dropped in. Fry the pie bombs in batches, turning gently to brown evenly. Remove when golden and drain briefly.
Step 6: Immediately roll each fried bomb in the cinnamon sugar until fully coated. Place on a plate and repeat with remaining pieces.
Step 7: Serve warm. Optionally, drizzle with caramel sundae topping for an extra indulgent touch.

Tips & Variations

Use soft, individually wrapped caramels like Kraft or Werther’s Original and halve them for a perfectly gooey center.
For a baked version, brush the sealed bombs with melted butter and bake at 375°F for 12–15 minutes, then roll in cinnamon sugar.
Try garnishing with a sprinkle of toasted pecans or flaky sea salt to highlight the caramel flavor.
Set up a dipping station with sauces like chocolate, caramel, and crushed nuts for fun customization.

Storage

Store cooled Caramel Apple Pie Bombs in an airtight container at room temperature for up to one day or refrigerate for up to three days. To maintain crispiness and the gooey center, reheat in a 325°F oven for 8–10 minutes or use an air fryer for a few minutes. Avoid microwaving as it can make the dough soft and chewy. For longer storage, freeze cooled bombs on a baking sheet, then transfer to a freezer bag and keep for up to one month.

How to Serve

A close-up image showing round fried balls with a rough, brown outer layer coated in a mix of sugar and cinnamon, resting on a white plate. One ball is broken open on top, revealing a soft, white, fluffy interior and a creamy, white filling in the center. The balls are stacked, with the broken one on top, showing the texture contrast between the sugary crust and the smooth creamy inside. The background is a smooth white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade apple pie filling instead of canned?

Absolutely! Homemade apple pie filling works well as long as it’s not too runny. A thicker filling helps the bombs stay sealed and prevents leaks during frying.

What type of caramels are best for the filling?

Soft, individually wrapped caramels such as Kraft or Werther’s Original melt the best. Be sure to halve them so they melt completely inside the bombs.

Do I need a deep fryer to make these?

No, a sturdy saucepan and a slotted spoon work perfectly for frying. Just monitor the oil temperature and fry in small batches for even cooking.

Can I bake Caramel Apple Pie Bombs instead of frying?

Yes, baking is an option for a softer texture. Bake at 375°F for 12–15 minutes and brush with melted butter before coating with cinnamon sugar.

How do I prevent my bombs from bursting open while frying?

Make sure to pinch the edges tightly and roll the seam side under when shaping. This thorough sealing traps the filling and prevents leaks during frying.

Marina Montclair