Ingredients
Scale
- 2 cans (12 oz each) refrigerated biscuit dough
- 1 can (21 oz) apple pie filling
- 1/2 cup caramel bits
- 2 tablespoons butter, melted
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 cup milk or heavy cream
- Pinch of salt
Instructions
- Step 1: Preheat oven to 375°F (190°C). Lightly grease a baking sheet.
- Step 2: Flatten each biscuit slightly. Spoon a generous amount of apple pie filling (about 1-2 tablespoons) and a few caramel bits into the center of each biscuit.
- Step 3: Carefully bring the edges of the biscuit together to enclose the filling, pinching to seal tightly. Place seam-side down on the prepared baking sheet.
- Step 4: In a small bowl, combine the melted butter, sugar, and cinnamon. Brush the tops of each biscuit bomb with the mixture.
- Step 5: Bake for 12-15 minutes, or until golden brown.
- Step 6: While baking, whisk together the milk or heavy cream with a pinch of salt. Drizzle over the cooked bombs while warm and enjoy!
Notes
- Store any leftover pie bombs in an airtight container at room temperature for up to 2 days to keep them soft.
- A quick zap in the microwave for 15-20 seconds will make them warm and gooey again.
- Serve these warm with a scoop of vanilla ice cream for an extra indulgent treat.
- Don't overfill the biscuits, or the filling might leak during baking; a good seal is key to a perfect pie bomb!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American