Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in large bowl, combine vanilla frosting, peanut butter and margarine with a fork until well blended. stir in crumbs until well mixed. form into 1-inch balls. chill 1 hour. in small saucepan, melt chocolate frosting over low heat, stirring occasionally. do not overheat-- the frosting will become sticky and won't set up properly. dip chilled balls in melted frosting. allow excess to drip off. place on waxed paper. let stand at room temperature until dry, about 6 hours. tip: if the frosting used for coating thickens, gently reheat. use leftover coating for dipping dried fruit or nuts.

Target recipe: cream the butter, brown sugar, and sugar in a mixing bowl until light and fluffy, using an electric mixer at medium speed. beat in the egg and vanilla. blend in the peanut butter. sift the flour, baking soda and salt together. stir the dry ingredients into the creamed mixture, blending well. stir in the oats. spread the mixture in a greased 13 x 9 x 2-inch baking pan. sprinkle with the chocolate chips. bake in a 350 degree f. oven for 25 minutes or until done. cool in the pan on a rack. while still warm drizzle with the vanilla glaze. when cooled, cut into 48 (2 x 1 1/2-inch) bars. vanilla glaze: combine all of the ingredients in a bowl and beat, with an electric mixer set to high speed, until smooth.