Embrace the cozy flavors of autumn with these incredible caramel apple bombs! Imagine warm, tender apples wrapped in flaky pastry, generously drizzled with gooey caramel. These delightful, bite-sized treats perfectly capture the essence of fall in a fun, easy-to-make package. You’ll be amazed at how simple it is to whip up this impressive dessert.
Table of Contents
Why You’ll Love These Caramel Apple Bombs
- Quick & Simple: This recipe uses pantry staples and comes together faster than traditional apple pies.
- Perfect for Gatherings: These individual treats are ideal for fall parties, potlucks, or family dessert night.
- Irresistible Flavor: The classic combination of sweet caramel and tart apples is truly unmatched.
- Kid-Friendly & Customizable: Kids love helping to assemble these apple bombs, and you can easily adjust toppings.
- Everyday Ingredients: You likely have most items already, making this a hassle-free baking project.
Ingredients
Gather these simple ingredients to create your amazing caramel apple bombs:
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 small Granny Smith apples, peeled, chopped (about 2 cups)
- 1/4 cup water
- 2 cans (8 oz. each) refrigerated crescent dinner rolls
- 3 tbsp butter, melted
- 25 KRAFT Caramels
- 2 tbsp milk
- 1/4 cup coarsely chopped pecans, toasted
Notes & Substitutions
Granny Smith apples are best for baking due to their firm texture and tartness, which balances the sweetness. For a different flavor, try butterscotch or cheesecake instant pudding mix instead of vanilla. Any brand of refrigerated crescent dinner rolls will work beautifully. Whole milk creates the creamiest caramel sauce, but 2% or almond milk can also be used. If you don’t like pecans, omit them or substitute with walnuts or almonds.
For more information on selecting the right fruit for your desserts, Kitchen Serf offers a guide to the best apples for baking.
Equipment
You won’t need many special tools for these delicious apple caramel bombs. Grab a 9-inch round baking pan, a few medium-sized mixing bowls, and measuring cups and spoons. A pastry brush is helpful for the butter, and a microwave makes quick work of melting the caramels.
Instructions
Creating these delightful caramel apple bombs is straightforward and fun! Follow these steps for a perfect fall dessert.
- Step 1: Preheat your oven to 350°F (175°C). Lightly spray a 9-inch round baking pan with cooking spray. This prevents sticking and ensures easy removal.
- Step 2: In a medium bowl, combine 1/4 cup of the dry vanilla instant pudding mix, ground cinnamon, and ground nutmeg. These spices infuse the apples with warm, autumnal flavors.
- Step 3: Add the peeled, chopped Granny Smith apples and 1/4 cup water to the pudding and spice mixture. Mix lightly until the apples are coated.
- Step 4: Unroll both cans of refrigerated crescent dough. Separate the dough into 16 individual triangles.
- Step 5: Place about 1 heaping tablespoon of the apple mixture onto the shortest side of each crescent roll triangle. Don’t overfill, or they might be difficult to seal.
- Step 6: Carefully fold the wide end of the dough over the apple mixture, completely enclosing the filling. Pinch the edges of the dough together firmly to seal each “bomb.” Ensuring a tight seal prevents the apple mixture from leaking during baking.
- Step 7: Arrange the sealed caramel apple bombs, seam sides down, in your prepared round baking pan. Sprinkle the remaining dry instant pudding mix evenly over the tops. Drizzle generously with the melted butter.
- Step 8: Bake for 33 to 35 minutes, or until the crescent rolls are deep golden brown and puffed. The house will smell amazing! Let them cool slightly in the pan.
- Step 9: While the bombs cool, prepare the caramel sauce. In a small microwave-safe bowl, combine the KRAFT Caramels and milk. Microwave on HIGH for 1 1/2 to 2 1/2 minutes, stirring every minute, until the caramels are completely melted and the sauce is smooth and well blended.
- Step 10: Drizzle the warm caramel sauce generously over the slightly cooled dessert just before serving. Sprinkle with the toasted, coarsely chopped pecans for added crunch and flavor. Enjoy your homemade caramel apple bombs!
Pro Tips & Troubleshooting
Ensuring Crescent Rolls Seal Properly: Pinch the seams firmly with your fingers, then gently roll the edges to create a tight seal. A little water on your fingertips can also help the dough adhere.
Preventing Soggy Apple Filling: Chop apples into small, uniform pieces to ensure even cooking. The pudding mix also helps absorb excess moisture.
Achieving Perfectly Melted Caramel: Stir the caramel and milk frequently during microwaving to prevent burning and ensure a smooth consistency. If it’s too thick, add a tiny bit more milk.
Tips for Even Baking: Arrange the apple bombs in a single layer in the pan, leaving a little space between each for air circulation.
Toasting Pecans for Flavor: Toast pecans in a dry skillet over medium heat for 3-5 minutes, or on a baking sheet at 300°F (150°C) for 5-7 minutes, until fragrant. This enhances their nutty flavor.
Serving, Storage & Variations
Serving Suggestions
These warm caramel apple bombs are delicious on their own, but truly shine with a scoop of vanilla bean ice cream. For an extra treat, add a dollop of fresh whipped cream or a dusting of powdered sugar. They are the perfect individual dessert for any fall gathering or cozy evening.
Storage Instructions
Store any leftover cooled apple bombs in an airtight container in the refrigerator for up to 3 days. To reheat, microwave individual bombs for 15-30 seconds, or warm in an oven at 300°F (150°C) for 5-7 minutes, until heated through. Drizzle with fresh caramel if desired.
Flavor Variations
Experiment with different apple varieties like Honeycrisp or Fuji for varied sweetness and texture. Add a pinch of allspice or ginger to the apple mixture for extra warmth. Try walnuts or candied pecans instead of regular pecans. For an alternative topping, a sprinkle of sea salt flakes over the caramel adds a gourmet touch.
Nutrition
Each serving of these delicious caramel apple bombs is designed to be a delightful treat. One bomb contains approximately 210 calories, making it a satisfying dessert portion. This recipe yields 16 servings.
| Nutrient | Value |
|---|---|
| Calories | 210 |
For full nutritional information, including fats, carbs, and proteins, consult a detailed nutritional calculator based on the specific brands of ingredients you use.
FAQ
What kind of apples are best for these caramel apple bombs?
Granny Smith apples are highly recommended because their tartness perfectly balances the sweet caramel and their firm texture holds up well during baking.
Can I prepare these ahead of time?
You can chop the apples and mix them with the spices up to a day in advance. Store the mixture in an airtight container in the refrigerator. Assemble and bake the bombs just before you plan to serve them for the best results.
How do I store leftovers?
Store any leftover apple bombs in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.
Conclusion
These easy caramel apple bombs are truly a testament to simple, delicious fall baking. With their flaky crust, tender apple filling, and luscious caramel topping, they offer all the comforting flavors of autumn in a convenient, individual serving.
Don’t hesitate to try this beginner-friendly recipe that’s sure to become a new family favorite. Get baking and enjoy these delightful treats today!
Caramel Apple Bombs
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Lightly grease a 9-inch round baking pan.
- Mix 1/4 cup pudding mix, cinnamon, and nutmeg in a bowl.
- Add chopped apples and water; toss to coat.
- Unroll crescent dough and separate into 16 triangles.
- Place 1 heaping tablespoon of apple mixture on each triangle’s shortest side.
- Fold dough over filling and pinch to seal tightly.
- Arrange bombs seam side down in the pan. Sprinkle remaining pudding mix on top and drizzle with melted butter.
- Bake 33–35 minutes until golden brown. Cool slightly.
- Melt caramels with milk in microwave, stirring until smooth. Drizzle over warm bombs and top with pecans.
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