Apple Caramel Bombs

Instructions:

1. In a skillet over medium heat, melt the butter and add the diced apples, brown sugar, and cinnamon. Cook for 3–4 minutes until the apples are softened and coated in a syrupy glaze. Stir in cornstarch if using, to thicken the mixture slightly. Let the filling cool.
2. Open the can of biscuit dough and separate the pieces. Flatten each biscuit into a circle using your hands or a rolling pin.
3. Place a spoonful of the cooled apple filling in the center of each dough circle. Fold the edges up and pinch them together tightly to seal the filling inside, forming a round ball.
4. Roll each ball first in the cinnamon-sugar mixture, then coat with crushed graham crackers or cookie crumbs, pressing gently to help them stick.
5. Heat oil in a deep pan or fryer to 350°F (175°C). Carefully add the bombs to the oil, frying in batches if necessary. Fry for 2–3 minutes, turning occasionally, until they are golden brown and crispy on all sides.
6. Remove the fried bombs with a slotted spoon and place them on a paper towel-lined plate to absorb excess oil.
7. While still warm, drizzle each bomb generously with caramel sauce and vanilla icing or melted white chocolate.
8. Serve immediately for the best texture and flavor.

Variations:

• Add nuts: Mix chopped pecans or walnuts into the graham cracker coating for a nutty crunch.
• Use pie filling: In a pinch, substitute homemade apple filling with canned apple pie filling for convenience.
• Spice it up: Add a pinch of nutmeg or clove to the filling for a deeper spiced flavor.
• Different drizzle: Try a maple glaze or chocolate sauce in place of vanilla icing for a fun twist.

Tips:

• Make sure the apple filling is not too wet to prevent the dough from getting soggy or tearing during sealing.
• Seal the bombs tightly to avoid leaking during frying.
• Fry in small batches to maintain the oil temperature and ensure even cooking.
• Let the bombs rest for a minute after frying to allow excess oil to drain before drizzling with toppings.
• These are best served warm, but can be reheated in the oven for a few minutes if needed.