I don’t like to spend a lot of time making dessert and you all know that I have this health thing going on, so this was my newest version of peanut butter cups. I LOVE peanut butter and chocolate together. Do you know what’s even better? Orange and chocolate, and peanut butter.
If you haven’t made your own peanut butter cups, I must say you’re missing out. Here are my top 5 reasons why I love these.
- I only need to eat one. No lie. If you think you’re going to lose all self-control and eat them all, you won’t. They are so rich and filling, one is perfect
- There are so many flavor combos you can make with this recipe. Don’t like orange? No biggie. Use raspberry or strawberry
- The ingredient list is small: Good orange marmalade should only be oranges, sugar, pectin, and ascorbic acid. The peanut butter should be….peanuts – nothing else. Dark chocolate should be at least 65% cocoa solids, preferably more and you shouldn’t see anything you can’t pronounce.
- They are easy. I can’t really say fast, because they take time to set up, but the longest part of making these is melting the chocolate. This is one recipe you can’t really screw up. Unless you burn the chocolate, you aren’t really baking, so skill is not really necessary here.
- My kids like to help. The steps are easy. No oven, no stove, minimal mess. Perfect for kids. And there will be spoons that need to be licked.
- (I needed to add one more) They are super cool for the summer. I choose to keep mine in the fridge. They will last longer and I love the crunch of the chocolate with the creamy peanut butter in the center. Goodness.
If you have a market or grocery store where you can grind your own peanut butter or almond butter, do it. If you’ve never had it and you really love the peanuty taste of peanut butter, you don’t know what you’ve been missing.
- 8 oz dark chocolate
- ⅓ cup natural peanut butter
- ⅓ cup orange marmalade
- In a microwave safe bowl, add chocolate
- Heat in 20 second increments until melted, stirring after each heat
- Place 12 large cupcake liners into a cupcake pan
- Place 1-2 teaspoons of melted chocolate into each liner
- Dollop a teaspoon of peanut butter on top of chocolate
- Repeat with orange marmalade
- Press down filling slightly with the back of a spoon
- Spoon remaining chocolate over the top of each cup
- Tap the pan on a flat surface to evenly distribute the chocolate and remove any air
- Refrigerate for at least an hour
- Remove liners and serve cold