Categories: Desserts
Ingredients
- 4 tablespoons melted unsalted butter, divided
- 2 medium apples, peeled cored and diced (I used gala)
- 6 tablespoons light brown sugar, packed
- 1 tablespoon ground cinnamon
- 30 caramels, unwrapped and divided (I use Kraft)
- All-purpose flour, (for dusting)
- 12 frozen white dinner roll dough balls, (I used Rhodes)
- 2 tablespoons heavy cream
Directions
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Preheat the oven to 350°F. Butter an 8 × 8-inch
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baking pan with 2 tablespoons of the butter and set aside.
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Combine the apples, 2 tablespoons of the brown sugar and the cinnamon in a medium bowl and toss to coat. Set aside. Unwrap the caramels and cut 18 of them into quarters. Set aside. Lightly flour your counter top.
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Flatten each dough ball into a circle about 3 inches across. You can use a
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rolling pin or you can pull the dough around the edges like you are making a mini
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pizza. Add 1 tablespoon of the apple mixture and 6 of the cut caramel pieces.
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Carefully pull each side over the center to create a “package,” and then roll the
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dough into a ball. Be careful to make sure you cannot see through the dough. If you
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have any tears or can’t seal the dough, tap your fingertips in flour, pinch any tears
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and roll again.
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Place the dough ball in the prepared dish, seam side down. Repeat until all of the
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apple pie bombs are in the dish. Brush the apple pie bombs with the remaining
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2 tablespoons of melted butter and sprinkle with the remaining 4 tablespoons
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of brown sugar. Bake the bombs for 30 to 35 minutes, until the tops are
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golden brown and they are no longer doughy.
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Meanwhile, place the remaining 12 caramels and the heavy cream in a microwavesafe
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bowl and microwave until melted, 30 seconds at a time, stirring after each
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interval. Once you have a smooth mixture, set aside to cool.
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Remove the apple pie bombs from the oven and drizzle with the caramel sauce.
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Serve and enjoy!