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Mouthwatering Caramel Apple Pie Bombs – Pioneer COOKERY

Mouthwatering Caramel Apple Pie Bombs

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Caramel apple pie bombs are exploding with warm apple pie filling, melted caramel candies and a sweet cinnamon sugar coating.

PREP TIME : 10 minutes | COOK TIME : 15 minutes | TOTAL TIME : 25 minutes | SERVINGS : 10

Ingredients  

  • 7.5 ounces biscuits
  • 21 ounces apple pie filling
  • 10 caramels cut in ½ longways (individually wrapped)
  • 1 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • vegetable oil for frying
  • caramel sundae topping optional

Instructions 

  1. Fill a 2 to 3 quart heavy-bottomed saucepan a little over ½ way with vegetable oil. You will want this deep enough to cover the dough balls completely. Set it aside.
  2. In a small heat-safe bowl, stir together the granulated sugar and ground cinnamon. Set it aside.
  3. Open the can of biscuits, and either using your fingers or a rolling pin, flatten the biscuit dough. (If you are using the rolling pin, you may need to lightly flour your work surface.)
  4. Place 1 tablespoon of apple pie filling in the center of the dough circle.
  5. Place the halved caramel on top of the apples. (The caramels will not melt properly if left whole)
  6. Pinch the edges of the dough together to ensure it does not come apart while frying. Once you have pinched the edges, gently roll the ends under into more of a ball shape.
  7. Heat the oil on medium heat. It should reach a hot enough temperature where a tiny piece of dough dropped in the oil will be bubbly.
  8. Using a slotted metal spoon, carefully lower the dough balls into the oil, cooking no more than 2 at a time. Use the slotted spoon to roll the balls around in the oil to ensure they do not stick or burn. Fry the dough balls until all sides are golden brown. Be sure to constantly monitor the oil temperature and adjust accordingly. Too hot and you will burn the dough, too low and it will not cook evenly
  9. Carefully lift the pie bombs out of the oil and transfer them to the cinnamon sugar bowl, and roll to completely coat in the sugar mixture. Place on a plate and repeat the process.
  10. Serve immediately. You can drizzle with the caramel sundae topping if desired.

Notes

PRO TIP:We do not recommend using Grands biscuits. The dough does NOT completely cook, and you are left with a cinnamon sugar raw dough ball.
PRO TIP:If you are using the rolling pin, you may need to lightly flour your work surface with all-purpose flour.
PRO TIP:Be sure to constantly monitor the oil temperature and adjust accordingly. Too hot and you will burn the dough, too low and it will not cook evenly.

Nutrition

Calories: 283kcal | Carbohydrates: 57g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 5mg | Sodium: 164mg | Potassium: 72mg | Fiber: 1g | Sugar: 38g | Vitamin A: 38IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg

Adapted from : Spaceships and Laser Beams

Enjoy !!

Follow Hannah Acton:

I'm a self-taught cook, passionate about bringing timeless recipes to life with a modern twist. Raised in the heart of the countryside, I grew up surrounded by family, farms, and the comforting aromas of home-cooked meals. Drawing inspiration from the pioneers of culinary history— Kitchen is my creative sanctuary, where she blends traditional techniques with fresh, innovative flavors. With a focus on hearty, wholesome dishes and easy-to-follow recipes, My mission is to make home cooking feel like an adventure. Whether you’re roasting your first chicken or experimenting with a new dessert, I'm here to show you that cooking from scratch is always worth the effort. Join Me on a journey to rediscover the joy of cooking and savor the simple pleasures of a home-cooked meal, one recipe at a time.

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