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.
15 people
240 minutes
10 minutes
Ingredients
- 150 g Caster Sugar
- 400 g Cream Cheese
- 300 g Peanut Butter
- 50 g SuperValu Butter melted
- 200 ml SuperValu Cream
- 300 g SuperValu Ginger Biscuits If you are Gluten Intolerant swap for Gluten Free biscuits
- 75 g SuperValu Ground Almonds
- 75 g SuperValu Strawberries (optional)
- 100 g SuperValu Strawberries
- 420 g Supervalu Tinned Strawberries drained
- 1 tsp Vanilla Essence
Method
- 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.
- 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.
- Freeze for at least 4 hours. Remove from the freezer ten minutes before serving.
*Refer to Coeliac Society Food List for certified gluten free products
