Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine crust ingredients; press into a 9-inch pie plate. bake at 375* for 10 minutes. cool. in a mixing bowl, beat cream cheese, peanut butter, sugar, butter and vanilla until smooth. fold in whipped cream. gently spoon into crust. garnish with chocolate or cookie crumbs if desired. refrigerate.

Target recipe: in a 3-quart pan over low heat, heat butter until melted. remove from heat and stir in sugar, eggs, vanilla, flour, peanut butter, and baking powder until smoothly blended. evenly spread batter in a buttered and floured 8-inch square pan. bake in 350°f oven until edges feel firm to touch and begin to turn a shade darker, 25 to 30 minutes. run a knife between pan rim and baked brownie. cool in pan on a rack, about 1 hour. cut into 9 or 16 squares. store in airtight container up to 2 days, or freeze to store longer.