Saturday, September 18, 2021

Caramel Apple Pie Bombs


What’s is this, you ask. What is this a picture of?   

Well it’s the most incredible, most decadent, crazy delicious thing you’ll ever eat!  It’s so good it makes  you dizzy. These are my Caramel Apple Pie Bombs and there is nothing on this earth like them! Starts with a pre-made frozen dinner roll and ends up the most ooey-gooey goodness that will knock your socks off.   You know you have incredible when you take a bite and that caramel just oozes out.  You will make these over and over again.  SO GOOD! 

Caramel Apple Pie Bombs

2 tablespoons softened or melted butter
½ cup apple pie filling (or more if you need it)
4 tablespoons light brown sugar, divided
2 teaspoons ground cinnamon
30 Kraft Caramels, unwrapped and divided
All-purpose flour, (for dusting hands and work surface)
12 frozen white dinner roll dough balls, (I use Rhodes)
2 tablespoons heavy cream

Preheat the oven to 350 degrees. Butter an 8 x 8-inch baking pan with 2 tablespoons of the butter and set aside. You can use non-stick spray but I like the buttery taste on the rolls.

Combine the apples pie filling, 3 teaspoons brown sugar and the cinnamon in a medium bowl and stir. Set aside.

Unwrap the caramels and cut 18 of them into quarters. Set aside. Lightly flour your work surface. This gets sticky.


Flatten each dough ball into a circle about 3 inches across. I use my fingers to pull and stretch and flatten. Kind of like you’re making a pizza.

Add some of the apple mixture and top with a few of cut caramel pieces; 4-6 pieces should do it.

The Tricky Part:

Carefully pull each side of the dough up to the top and pinch as if you are making a pouch or purse. Keep going around the dough to make sure all the ingredients are inside and not falling out. It’s really very simple once you get the hang of it.  You will see as you pull the dough the ingredient fall back to the center.  

Once you have created the “package,” you want to flour your hands and roll it into a ball. Be careful to make sure you cannot see through the dough. If you have any tears or can’t seal the dough, tap your fingertips in flour, pinch any tears and roll again.

Place the dough ball in the prepared dish, seam side down. Repeat until all of the apple pie bombs are in the dish and touching each other.  Brush the apple pie bombs with the softened or melted butter and sprinkle with the remaining 4 tablespoons of brown sugar.

Bake the bombs for 30 to 35 minutes, until the tops are golden brown and they are no longer doughy.

Meanwhile, place the remaining 12 caramels and the heavy cream in a glass measuring cup and microwave until melted, 30 seconds at a time, stirring after each interval. Once you have a smooth mixture, set aside to slightly cool.


Remove the apple pie bombs from the oven and drizzle the top with the caramel sauce.

Brace yourself for this experience!


Serve and enjoy!


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