Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly coat a muffin pan with cooking spray or prepare a baking sheet by lining it with parchment paper.

Cook the Apple Filling: In a medium frying pan, heat 1 tablespoon of butter over medium heat until melted. Stir in the finely diced apples, brown sugar, cinnamon, and a dash of salt. Sauté for 4-5 minutes, stirring often, until the apples become tender and the sugar forms a syrup. Take off the heat and allow to cool for a moment.

Prepare the Biscuit Dough: Pop open the can of biscuit dough and gently pull apart the individual biscuits. Flatten each biscuit into a 4-inch round circle, using your hands or a rolling pin.

Assemble the Bombs: Place about 1 tablespoon of the apple filling in the center of each flattened biscuit round. Add one caramel candy on top of the filling. Pull the edges of the biscuit dough up around the filling and pinch the seams together tightly to seal. Roll each dough ball gently to ensure it is fully sealed.

Brush with Butter: Place the sealed biscuit bombs into the greased muffin tin or onto the prepared baking sheet. Brush the tops of each bomb with the melted butter.

Bake the Bombs: Bake in the preheated oven for 12-15 minutes, or until the bombs are golden brown and puffy.

Add Cinnamon Sugar (Optional): While the bombs are still warm, you can optionally roll them in cinnamon sugar for an extra sweet and spiced touch.

Serve: Let the Caramel Apple Pie Bombs cool slightly before serving. Enjoy warm with gooey caramel centers!