°Cookies (7.5 ounces)
°apple pie filling (21 oz.)
°12 longitudinal slices 10 caramels (individually wrapped)
°1 cup sugar (granulated)
°2 teaspoons ground cinnamon
°vegetable oil for frying


Fill a heavy-bottomed 2-3 quart saucepan with vegetable oil to about 12�pacity. This should be deep enough to completely cover the dough balls. Take it out of the equation.
Combine granulated sugar and ground cinnamon in a small heatproof bowl. Take it out of the equation.

Flatten the cookie dough with your fingertips or a rolling pin after opening the cookie tin. (If rolling with a rolling pin, lightly flour your work area.)

In the middle of the circle of dough, place 1 tablespoon of apple pie filling.
On the apples, place the caramel cut in half. (If the caramels are left whole, they will not melt properly.)

Pinch the edges of the dough together to prevent it from collapsing when baking. Once the edges are pinched, gently roll the ends to form a ball.
Over medium heat, heat the oil. It should reach a temperature where a small piece of dough falls into the bubbles of oil.
Carefully lower the dough balls into the oil with a slotted metal spoon, no more than 2 at a time. Roll the balls in the oil with the slotted spoon to make sure they don't stick or burn. Fry the dough balls until golden brown on all sides. Always keep an eye on the oil temperature and make any necessary adjustments. If you cook the dough too high, it will burn, and it won't cook evenly if you cook it too low.

Carefully remove the pie bombs from the oil and place them in the cinnamon sugar dish, rolling them in the sugar mixture to coat them evenly. Repeat the process on another plate.
Serve right away. If desired, drizzle with caramel sundae topping.

Enjoy !