Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: line a 9--inch square baking pan with waxed paper and coat the paper with nonstick spray. pour the cookies into a large bowl and break into small pieces with the back of a wooden spoon. melt the chocolate either on the stove or in the microwave, add the vanilla, and stir in the cookie pieces. scrape the mixture into the prepared pan and chill 1 hour. remove the bark from the pan and peel off the waxed paper. set the bark on a cutting board and using a sharp knife, cut the bark into 24 pieces. store in an airtight container.

Target recipe: heat oven to 350°. in large mixer bowl; cream butter and sugar until light and fluffy. add eggs and vanilla; beat well. combine flour, cocoa, baking soda and salt; gradually blend into creamed mixture. stir in peanut butter or chocolate chips. drop by teaspoonfuls onto ungreased cookie sheet. bake 8-9 minutes. (do not overbake; cookies will be soft. they will puff while baking and flatten while cooling.). cool slightly; remove from cookie sheet onto wire rack. cool completely.