1. In a skillet over medium heat, melt 1 tablespoon of unsalted butter. Add the finely chopped apples, brown sugar, ground cinnamon, and a pinch of salt. Cook the mixture while stirring occasionally until the apples soften and the sugars caramelize slightly, which should take about 5-7 minutes. Remove from heat and let it cool.

2. Set your oven to 375°F and line a baking sheet with parchment paper. This preparation ensures your pie bombs bake evenly and do not stick.

3. Open the can of refrigerated biscuit dough and separate it into individual biscuits. Lightly flatten each biscuit with your hands or a rolling pin, creating a larger circle that can be used to wrap the filling.

4. Place a spoonful of the cooled apple filling in the center of each flattened biscuit. Then, add one piece of caramel candy on top of the apple filling.

5. Carefully fold the dough around the filling, pinching the edges securely to create a sealed ball. Make sure there are no gaps where the filling could leak out during baking.

6. Arrange the pie bombs on your prepared baking sheet. Brush each ball with melted butter for a golden crust, and if desired, sprinkle cinnamon sugar on top for an added touch of sweetness and texture.

7. Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the biscuit dough is golden brown and fully cooked through.

8. Once baked, remove the pie bombs from the oven and allow them to cool for about 5 minutes before serving. This cooling period helps avoid burns from the hot caramel filling. Enjoy them warm to savor their gooey texture.