Start by peeling and finely mincing the Granny Smith apple, tossing with brown sugar and vanilla extract for filling.

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Open the biscuits and flatten each to about 1/4 inch thick, creating a base for the filling.

Spoon a tablespoon of the apple mixture into the center of each biscuit and add a caramel candy.

Pinch edges of the dough round tightly to enclose filling, rolling into a smooth ball.

Dip each bomb in melted butter and roll in cinnamon-sugar mixture.

Arrange bombs on the baking sheet, bake for 12–15 minutes until golden brown.

Let cool for 2 minutes, then drizzle with warm caramel sauce and sprinkle with flaked sea salt.