#2 Jackpot Peanut Butter 500g 'original'

#2 Jackpot Peanut Butter 500g 'original'

  • £5.00
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No matter how much he cries, no matter how much he begs, never feed him after midnight.

And in the beginning there were peanuts, and we saw that they were good. Add rapeseed oil. A little salt. All ground up on one of those mom & pop store peanut butter machines. Kind of familiar. Like the vinyl that keeps on spinning. Probably the pot Pink Floyd would pick.

Jackpot is an American peanut butter, made in the UK. Made with only natural ingredients: American runner peanuts, salt, rapeseed oil. Our peanuts are from Georgia and the Virginia’s and we are proud to be endorsed by the American Peanut Council.

Allergens in shown in bold

Typical values per 100g

Energy: 2522KJ/609kcal, Fat: 49.2g, Of which saturates: 7.9g, Of which mono saturates: 27.1g, Of which polyunsaturates: 11.8g, Carbohydrates: 9.4g, Of which sugars: 4.7g, Fibre: 8.6g, Protein: 27.9g, Salt: 0.4g

Our purpose, is to bring you the best product in a way that matters which, at the same time is beneficial to the target community. Our Social mission is to save independent grass roots music venues from closing down through our continued support of the Music Venue Trust and environmentally we are reducing waste through reusable packaging by partnering with TerraCycle’s ‘Loop’ distribution.
Uk & Ireland: 3 business days from order
EU & European countries: 5-7 business days from order
R.O.W.: 10 business days from order

The original Jackpot Cheesecake:

This recipe was created for jackpot by Rich at ‘Rockadollar’. Rich says you can use any peanut butter you want, just why bother if you have just wasted your time and all the good ingredients with an inferior peanut butter, it was created with jackpot in mind.

once you go jack, you never go back is said for a reason.


Jackpot peanut butter 125g

Salted butter 125g

White chocolate pistols 200g

Cream Cheese Philadelphia 420g

Double Cream 150ml

Sour cream 150g

Digestive biscuits 250g

Castor sugar 135g

Vanilla extract 2ml

Vanilla pods 1pcs

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To make the base:

Melt the butter

Crush the biscuits in a robo

Mix the two ingredients together in the robo and press the mix down in a spring form tin and bake in the oven at 170 degrees for 16 minutes, when out of the oven press down once more and allow to cool down.


For the mixture:

1: Allow the cream cheese to get to room temperature, then add the vanilla extract and vanilla pod and slowly add the castor sugar, whisking as you do so, then add the jackpot peanut butter, the cream cheese should become light and airy.

2: Now whisk the double cream to a soft peak and fold in the cream cheese.

3: Then add the sour cream making sure any excess liquid has been discarded.

4: Melt the chocolate over a Bain Marie, stir into the cheese mixture and then pour over the set biscuit base.

Then place in the fridge until firm.

I kid you not, this is the best cheese cake you will ever taste.

Feeling a little adventurous, swap out jackpot original for our new and original jackpot raspberry or jackpot wasabi peanut butters.




Jackpot peanut butter

Ginger biscuits/snaps


Push ginger biscuit delicately into pot of jackpot, try not to snap.

Lift out with a good portion of jackpot.

Open up