Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: lightly spray a 9 inch square pan with cooking spray. melt 1/2 c butter and stir in graham cracker crumbs until well mixed. press evenly into the pan. refrigerate until firm, about 10 minutes or while you are making the other layers. mix together 1/4 c butter, milk, peppermint extract, and vanilla with electric mixer. add in powdered sugar. mix until smooth. spread evenly over graham cracker layer. refrigerate until firmish - about 10 minutes. in a saucepan, melt 1/3 c butter over low heat. add chocolate chips (or candy). stir constantly until melted. spread evenly over previous layer. refrigerate until chocolate is set, about 10 minutes. cut into 5 rows by 5 rows.

Target recipe: preheat oven to 350-f degrees and set aside a 9-inch by 13-inch cake pan. in a large mixing bowl, cream together the shortening, sugar, cocoa, and egg until smooth. sift in the flour and mix until well blended. press the mixture firmly into the bottom of the cake pan. bake for about 10 minutes, or until dry. to prepare the topping, combine the coconut, almonds, and mint chips in a bowl, then sprinkle over the baked chocolate base. in a separate mixing bowl, combine the sweetened condensed milk and peppermint extract. pour the mixture evenly over the top of the nuts and coconut. bake for 20 to 25 minutes, or until golden. cool, then cut into bars.