Peanut Butter Jelly Cups


Prep time
50 Minutes
Cooking time
0 Minutes
We've teamed up with Nuts Plus to bring you these delicious mini treats, Peanut Butter Jelly Cups!
350g cup rolled oats
3 tbsp golden syrup, for the oats
2 tbsp coconut oil, melted, for the oats
Cottage delight Original Strawberry jam, divided between the 6 cups
35g cup Nuts Plus Caramel Crunch peanut butter
2 tbsp golden syrup, for the peanut butter
1 tbsp coconut oil, melted, for the peanut butter
100g dark chocolate

Cooking Method

  1. Blend the oats into a flour and pour into a bowl. Mix to combine and add the golden syrup and melted coconut oil.

  2. Line a cupcake tin with 6 silicone cases (or paper cases) and divide the mixture between the cases, pressing it down to create a smooth layer.

  3. Add the jam on top of the base layer, using as much or as little as you like. Spread it out to create an even layer. Then add the peanut butter, syrup and melted coconut oil to a bowl. Mix until smooth and divide between the 6 cases.

  4. Place the cupcake tin in the freezer for around 10 minutes so the peanut butter layer can set for a while. After 10 mins, melt your dark chocolate in a microwave safe bowl in 35 second bursts, mixing in between.

  5. Pour the chocolate on top of the peanut butter layer and place back in the freezer for at least 30 minutes. Store in the fridge.

Don’t have Strawberry Jam?

If you don’t have any of the key Cottage Delight ingredients but love the recipe, perhaps you have one of these tasty alternatives in your kitchen cupboards instead?

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