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Pull apart bread. Pull one open and a river of sweet caramel runs out over the apple pie bombs

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  • 4 Tbsp melted unsalted butter, divided
  • 2 medium apples, peeled, cored and diced (I use gala)
  • 6 Tbsp. light brown sugar, packed
  • 1 TBsp ground cinnamon
  • 30 caramels, unwrapped and divided (I use Kraft)
  • All purpose flour (for dusting)
  • 12 frozen white dinner roll dough balls (I use Rhodes)
  • 2 Tbsp. heavy cream


Preparation time 15mins
Cooking time 45mins


Step 1

Preheat oven to 350

Butter an 8x8 baking pan with 2 TBsp of the butter and set aside

Combine the apples, 2 TBsp of 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

Flatten each dough ball into a circle about 3 inches across. You can use a rolling pin or you can pull the dough around the edges like your are making a mini pizza. Add 1 TBsp of the apple mixture and 6 of the cut caramel pieces.

Carefully pull each side over the center to create a package and then roll the dough into a ball. Be careful to make sure you cannot see through the dough. If you have any tears or can't seal the dough, tap your fingertips in flour, pinch any tears and roll again.

Place the dough ball in the prepared dish, seam side down. Repeat until all of the apple pie bombs are in the dish. Brush the apple pie bombs with the remaining 2 Tbsp of melted butter and sprinkle with the remaining 4 Tbsp of brown sugar. Bake the bombs for 30-35 minutes, until the tops are golden brown and they are no longer doughy.

Meanwhile place the remaining 12 caramels and the heavy cream in a microwave safe bowl and microwave until melted, 30 seconds at a time, stirring after each interval. Once you have a smooth mixture, set aside to cool

Remove the apple pie bombs from the oven and drizzle with the caramel sauce

Serve and enjoy

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