Warm apple pie filling, melting caramel candies, and a delicious cinnamon-sugar coating explodes in these caramel apple pie bombs.
Biscuits (7.5 oz.)
apple pie filling (21 oz.)
12 longways sliced 10 caramels (individually wrapped)
1 cup sugar (granulated)
2 tsp ground cinnamon
vegetable oil for frying
caramel sundae topping (optional)
Fill a 2 to 3-quart heavy-bottomed pot with vegetable oil to about 12 percent capacity. This should be deep enough to cover the dough balls completely. Remove it from the equation.
Combine the granulated sugar and ground cinnamon in a small heat-safe bowl. Remove it from the equation.
Flatten the biscuit dough using your fingertips or a rolling pin after opening the biscuit container. (If you’re rolling with a rolling pin, gently flour your work area.)
In the middle of the dough circle, place 1 tablespoon of apple pie filling.
On top of the apples, place the halved caramel. (If the caramels are left whole, they will not melt correctly.)
Pinch the dough’s edges together to keep it from falling apart when cooking. Once the edges have been pinched, carefully roll the ends under to form a ball shape.
On medium heat, heat the oil. It should reach a temperature where a little piece of dough dropped into the oil bubbles.
Carefully lower the dough balls into the oil with a slotted metal spoon, no more than 2 at a time. Roll the balls around in the oil with the slotted spoon to ensure they don’t stick or burn. Fry the dough balls until golden brown on all sides. Always keep an eye on the oil temperature and make adjustments as needed. If you cook the dough too high, it will burn, and it will not cook evenly if you cook it too low.
Carefully pull the pie bombs from the oil and place them in the cinnamon sugar dish, rolling them in the sugar mixture to adequately cover them. Repeat the process on another plate.
Serve right away. If desired, drizzle with the caramel sundae topping.
Pro tip: Grands biscuits are not recommended. The dough does not thoroughly cook, leaving you with a raw cinnamon-sugar dough ball.
Pro tip: If you’re using a rolling pin, all-purpose flour may be needed to powder your work surface gently.
PRO TIP: Keep an eye on the oil temperature and make adjustments as needed. If you cook the dough too high, it will burn, and if you cook it too low, it will not cook evenly.