Prepare the Apples: Melt 2 tablespoons of unsalted butter in a skillet over medium heat. Once melted, add 2 finely diced medium apples along with ¼ cup brown sugar, 1 teaspoon ground cinnamon, and 1 teaspoon lemon juice. Cook for 5–7 minutes until the apples are softened and fragrant.

Thicken the Filling: In a separate small bowl, mix 1 teaspoon cornstarch with 1 tablespoon water to create a slurry. Stir this mixture into the cooked apples in the skillet and continue cooking for an additional 1–2 minutes until the filling thickens. Remove from heat and let it cool completely while you prepare the biscuit dough.

Preheat the Oven: Preheat your oven to 375°F (190°C). This step is crucial for even baking. Line a baking sheet with parchment paper.

Prepare the Dough: Open the can of refrigerated biscuit dough and separate the 8 biscuits. Flatten each biscuit into a circle about 4 inches wide, with thicker edges.

Fill the Bombs: Spoon 1–2 tablespoons of the cooled apple filling into the center of each biscuit. Place one unwrapped caramel candy on top.

Seal the Bombs: Fold the biscuit dough over the filling and pinch the edges to create a seal. Shape into balls and place seam-side down on the baking sheet.

Bake: Bake the bombs for 15–20 minutes until golden brown.

Coat: Remove the bombs and brush with 3 tablespoons melted butter. Roll in a mixture of ¼ cup granulated sugar and 1 teaspoon ground cinnamon.

Finish: Drizzle approximately ⅓ cup of caramel sauce over the warm bombs just before serving.