Peanut butter and jelly squares

Peanut butter and jelly squares 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


  • 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


  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.

*Refer to Coeliac Society Food List for certified gluten free products

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