In a skillet over medium heat, melt 2 tablespoons of unsalted butter. Add 2 cups of finely chopped apples, ½ cup of brown sugar, 1 teaspoon of ground cinnamon, and a pinch of salt. Cook for about 5 minutes until the apples are tender and bubbling. Remove from heat and set aside to cool.

Preheat your oven to 350°F (175°C). While heating, separate the biscuits from the can of refrigerated biscuit dough. Flatten each biscuit into a thin circle.

Spoon 1 tablespoon of the cooled apple filling onto the center of each flattened biscuit. Place a piece of caramel candy on top. Fold the biscuit dough around the filling, pinching the seams to seal.

Grease a baking dish and arrange the pie bombs seam-side down in it. Brush tops with melted butter and sprinkle with cinnamon sugar if desired. Bake for 30-35 minutes or until golden brown.

Remove from the oven and let cool slightly. Serve warm with caramel sauce or vanilla ice cream.