Crazy Caramel Apple Pie Bombs


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

Preheat the oven to 350°F. Butter an 8 x 8-inch
baking pan with 2 tablespoons of the butter and set aside.

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.

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 you are making a mini
pizza. Add 1 tablespoon 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 tablespoons of melted butter and sprinkle with the remaining 4 tablespoons
of brown sugar. Bake the bombs for 30 to 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 microwavesafe
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!
Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2013 The Slow Roasted Italian – All rights reserved.