Ingredients
Scale
- 1 can (16.3 oz) refrigerated flaky layers biscuits (8 count)
- 1/2 cup apple pie filling, chopped into small pieces
- 8 chewy caramel candies, unwrapped
- 4 tablespoons unsalted butter, melted
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
- Optional: Caramel sauce for drizzling
Instructions
- Start by opening the can of biscuits and separating the individual dough rounds. Use your fingers or a rolling pin to flatten each biscuit into a thin circle, roughly 4 inches in diameter. In a small bowl, mix the granulated sugar and ground cinnamon until well combined. Place one tablespoon of the chopped apple pie filling in the center of each flattened dough circle. Top the apples with one unwrapped chewy caramel candy. Carefully pull the edges of the dough up over the filling and pinch them tightly together to form a sealed ball. Ensure there are no gaps, or the caramel will leak out during the cooking process.
- Preheat your air fryer to 350°F (175°C) for three minutes. Lightly grease the air fryer basket with a small amount of oil or use a piece of perforated parchment paper. Place the dough balls into the basket, seam-side down, making sure they do not touch each other. You may need to work in batches depending on the size of your air fryer. Slide the basket in and cook for 6 to 8 minutes. The bombs are done when they are puffed up and have turned a deep golden brown. Carefully remove them from the basket using tongs, as the internal caramel will be very hot.
- While the bombs are still hot, brush each one generously with the melted butter using a pastry brush. Immediately roll the buttered balls in the cinnamon-sugar mixture until they are fully coated. Place the finished treats on a serving platter. For an extra touch of indulgence, drizzle additional warm caramel sauce over the top. Serve these warm so your guests can enjoy the molten caramel and soft apple center.
- Cook Time: 23 minutes