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Preheat oven to 350 degree. Spray a 9 inch pie plate or similar with non-stick spray. Peel, core and dice apples. Place the chopped apples in a medium size bowl. Add brown sugar, 1 teaspoon cinnamon and vanilla, toss to coat and set aside. Remove the wrapping on each caramel candy, cut in half and set aside.
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Directions: Step 1. Preheat your oven to 350°F, then grease an 8×8-inch baking pan with 2 tablespoons of butter, and set it aside. In a medium-sized mixing bowl, add the apples, 2 tablespoons of brown sugar, and cinnamon, then give them a good mix until well combined and coated, and then set it aside. Cut the caramels into quarters, then set.
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Preheat the oven to 350 degrees. 2. Peel and dice apples into ½ inch pieces. 3. Add apples, brown sugar, cinnamon, cornstarch, and water to a medium skillet, and cook over medium heat for 10 minutes, until the apples are tender. 4. Let sit for 5 minutes to cool down. 5.
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Step 4. Place, seam sides down, in 9-inch round pan sprayed with cooking spray; sprinkle with remaining dry pudding mix. Drizzle with butter. Step 5. Bake 33 to 35 min. or until deep golden brown; cool slightly. Step 6. Microwave caramels and milk in small microwaveable bowl on HIGH 1-1/2 to 2-1/2 min. or until caramels are completely melted.
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Caramel Apple Pie Bombs - use caramel apple pie filling and/or add caramel sauce over the top before serving. You can also add a couple small pieces of caramel candy on top of the pie filling before rolling into a ball. Oven Baked - Line a baking sheet with parchment paper. Assemble the pie bombs as instructed and bake for 15-18 minutes at.
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Place halved caramel on top of the apple filling. Pinch the edges of dough together and gently roll into a ball shape. Heat the oil and carefully place dough balls into the oil, 2 at a time. Roll the balls around in the oil and fry until golden brown.
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Caramel sauce, for drizzling (optional) How to make Caramel Apple Pie Bombs: Heat oil in a deep pot. Stir the cinnamon and sugar together in a bowl. Roll out the dough and cut into biscuits. Put a tablespoons of apple pie filling in the middle of each one then add half a caramel on top. Pinch the dough edges then roll into a ball.
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Place one caramel and about 1 Tbsp. chopped apples from apple pie filling on each triangle, roll the dough tightly, seal the edges, then roll between your palms to form the ball. Roll each ball into cinnamon sugar mixture and arrange onto baking sheet leaving 2 inch space apart. Bake for 12-15 minutes until the bombs are golden brown. Serve warm.
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How To Make This Caramel Apple Pie Bombs Recipe. STEP ONE: Fill a 2 to 3-quart heavy-bottomed saucepan a little over ½ way with vegetable oil. You will want this deep enough to cover the dough balls completely. Set it aside. STEP TWO: In a small heat-safe bowl, stir together the white sugar and ground cinnamon.
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Preheat oven to 350°F. Place dinner rolls on a microwave safe plate and microwave on defrost for about 2 minutes (or until dough is no longer frozen, but not cooked). Butter a small casserole.
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Chop the apples into small ½ inch pieces. Place apples in a skillet and add brown sugar, ginger, and cinnamon. Cook until apples begin to soften. Add flour and caramel sauce. Stir and cook an additional minute. Remove from oven and allow to cool before folding into the crescent rolls.
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How to make. To start, preheat oven to 375 F. As it heats, line a baking sheet with parchment paper and then set aside. Next, cut the caramels in half and flatten using your fingers or a spoon against a hard surface. When the caramels are ready, flatten the biscuits until they are twice their starting diameter.
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What do you need to make Caramel Apple Pie Bombs. 1 can, 7.5 ounce biscuit dough. 1 can Apple Pie Filling. 10 Kraft Caramels, cut in half. 1 cup white granulated sugar. 2 tsp ground cinnamon. Vegetable Oil for Frying. Optional caramel sauce for dipping. How to make Caramel Apple Pie Bombs.
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Instructions. To make bombs: Preheat oven to 350 degrees F and grease a medium cooking dish with cooking spray. To make Apple Pie Filling: In a medium skillet over medium high heat, melt 1 tablespoon butter. Add apples, brown sugar, cinnamon and salt and cook until apples are tender about 5 minutes, set aside.
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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.
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1. Fill 4-quart Dutch oven one-third full with canola oil. Heat oil over medium heat to about 350°F. 2. In medium microwavable bowl, stir together sugar, cinnamon and nutmeg. Add chopped apples; toss until coated. Microwave on High in 20-second increments, stirring occasionally, until apples are tender.
