Meal Planner

Peanut butter and jelly squares


This one tray wonder is a twist on the classic peanut butter and jelly combination. I used SuperValu essentials rectangular roasting tin (34.5 x 24 x 5.5cm). No need to line the tray, just brush with rapeseed oil.

Preparation time: 10 minutes

Cooking time: 240 minutes


Serves: 15 people

  • 150 g Caster Sugar
  • 400 g Creme Fraiche
  • 300 g Peanut Butter
  • 50 g SuperValu Butter
  • 200 ml SuperValu Cream
  • 300 g SuperValu Ginger Biscuits
  • 75 g SuperValu Ground Almonds
  • 75 g SuperValu Strawberries
  • 100 g SuperValu Strawberries
  • 420 g Supervalu Tinned Strawberries
  • 1 tsp Vanilla Essence


  1. Brush the tin with oil. Melt the butter either in a pan or in the microwave and allow to cool. Blitz the ginger biscuits, ground almonds. Then pour in the melted butter and press into the tin.
  2. Gently warm the peanut butter, sugar, vanilla essence and cream over a low heat. Fold in cream cheese and pour onto the cold biscuit base. Scatter on fresh, tinned and dried strawberries, if using.
  3. Freeze for at least 4 hours. Remove from the freezer ten minutes before serving.

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