Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350°f spray bottom and sides of 13x9-inch pan with cooking spray. in large bowl, stir cookie mix, butter and egg until soft dough forms. stir in candies. press dough in bottom of pan. bake 18 to 20 minutes or until light golden brown. meanwhile, in 2-quart saucepan, heat caramels and milk over medium heat, stirring constantly, until caramels are melted. stir in peanut butter. heat to boiling. cook 2 minutes, stirring frequently. remove from heat; stir in 1/2 cup peanuts. spread over warm cookie base. cool completely, about 2 hours. spread frosting evenly over filling. sprinkle with chopped peanuts. refrigerate about 2 hours or until chilled. for bars, cut 9 rows by 4 rows. store covered in refrigerator.

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.