Caramel Apple Pie Bombs Recipe 445

CARAMEL APPLE PIE BOMBS RECIPE - (4.4/5)

Steps:

• Preheat oven to 350°F. Butter a 9″x6″ casserole dish and set aside. Peel, core and dice apples. Place them in a medium size bowl. Add sugar and cinnamon. Toss to coat. Set aside. Unwrap and cut 18 caramels into quarters. Set aside. Lightly flour your countertop. Toss 1 piece of dough in flour and flatten and stretch like you are making a mini pizza. Stretch dough to about 3" across. Reserve ¼ cup apple mixture. Add a tablespoon of apple and 6 of the cut caramel pieces. Pull the edges of the dough together to create a ball. You may have to crimp the edges to get them to seal. Place dough ball in prepared dish. Repeat until all apple pies are in the dish. Brush apple pies with melted butter. Sprinkle with reserved apple mixture, pecans, and brown sugar. Bake for 30-35 minutes until the tops are golden brown and the pies are no longer doughy. Meanwhile, place 12 remaining unwrapped caramels and cream in a microwave-safe bowl and heat until melted. Stop microwave and stir every 30 seconds. Once you have a smooth mixture, set aside to cool. Remove from oven and drizzle with caramel sauce. Add a scoop of vanilla ice cream if you really want to go all out! Feel free to double the recipe, and make a 9x12 pan of this if you have more people to feed!

CRAZY CARAMEL APPLE PIE BOMBS RECIPE - (4/5)

Steps:

• Preheat oven to 350* Place dinner rolls on a microwave safe plate and microwave on defrost for about 2 minutes. (or until dough is no longer frozen) Butter a small casserole dish (9x6) and set aside. Peel, core and dice apples. Place them in a medium size bowl. Add white sugar and cinnamon. Toss to coat. Set aside. Unwrap and cut 18 caramels into quarters. Set aside. Lightly flour your countertop. Toss 1 piece of dough in flour,flatten and stretch like your making a pizza. Stretch dough to about 3" across. Reserve 1/4 Cup of apple mixture. Add a TBLS. of apple mixture and 6 of the cut caramel pieces. Pull the edges of the dough together to create a ball. If the ball won't seal, tap your fingers into the flour and crimp to seal. Place dough ball into the prepared dish. Repeat until all the apples are in the dish. Brush apples with melted butter. Sprinkle with reserved apple mixture and brown sugar. Bake for 30-35 minutes until the tops are nicely golden brown and they don't appear doughy. While they are baking place the remaining 12 caramels and heavy cream in a microwave safe bowl and heat until melted. Stir every 30 sec. until you have a smooth mixture. When they come out of the oven drizzle with the caramel sauce. Enjoy with ice cream if you like!!

CHEF JOHN'S CARAMEL APPLE PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Combine butter, white sugar, brown sugar, water, cinnamon, and salt in a saucepan over medium heat. Bring to a boil, remove from heat and set aside.
• Roll out half the pastry to fit a 9-inch pie plate. Place bottom crust in pie plate; pour in apple slices.
• Roll out top crust into a 10-inch circle. Cut into 8 (1-inch) wide strips with a sharp paring knife or pastry wheel. Weave the pastry strips, one at a time, into a lattice pattern. Fold the ends of the lattice strips under the edge of the bottom crust and crimp to seal.
• Pour butter-sugar mixture over top of pie, coating the lattice, and allowing any remaining sauce to drizzle through the crust.
• Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake until the crust is golden brown, the caramel on the top crust is set, and the apple filling is bubbling, 35 to 40 more minutes. Allow to cool completely before slicing.

CARAMEL APPLE FLAVOR BOMB

Steps:

• In a medium bowl, combine the apple butter, caramel sauce and apple pie spice and mix until well blended. Transfer to a resealable container and store in the refrigerator for up to 2 weeks.
• Mix into coffee, yogurt, oatmeal, milkshakes or whipped cream to taste.

CARAMEL APPLE BOMBS

Steps:

• Heat oven to 350ºF.
• Combine 1/4 cup dry pudding mix and spices. Add to apples in medium bowl along with the water; mix lightly.
• Unroll crescent dough; separate into 16 triangles. Spoon 1 heaping Tbsp. apple mixture onto shortest side of each triangle. Fold dough over apple mixture, completely enclosing apple mixture. Pinch edges of dough together to seal.
• Place, seam sides down, in 9-inch round pan sprayed with cooking spray; sprinkle with remaining dry pudding mix. Drizzle with butter.
• Bake 33 to 35 min. or until deep golden brown; cool slightly.
• Microwave caramels and milk in small microwaveable bowl on HIGH 1-1/2 to 2-1/2 min. or until caramels are completely melted and sauce is well blended, stirring every minute. Drizzle over dessert just before serving. Sprinkle with nuts.