Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 425°f. prepare muffin pans by rolling out pie dough and cutting 4-inch circles; fit dough circles into muffin cups; set aside in fridge until ready to fill. in a large bowl, using a wooden spoon, mix together the soft butter, brown sugar, salt and corn syrup; stir well until sugar is dissolved and butter is creamed. add vinegar, eggs and vanilla and mix well. divide butter mixture into all tarts, not filling more than 2/3 full. bake at 425f for 5 minutes; reduce heat to 375f and continue baking for 15 to 20 minutes (filling will be lightly browned but still bubbling). let cooked butter tarts cool in pans for 10 minutes after removing from oven; then remove and place on racks until completely cool.

Target recipe: preheat oven to 375 degrees f. in a medium bowl, cream together the brown sugar, sugar and butter. stir in the peanut butter, then the egg and vanilla. sift together the flour, baking soda and salt, stir into the peanut butter mixture. shape into 1 inch balls and press them into the cups of mini muffin pan. bake for 12 minutes in the preheated oven. as soon as the cookies come out of the oven, press a mini chocolate covered peanut butter cup down into the center of each cookie, be sure to leave the cup a little indented. it is important that you let the cookies to cool completely before removing from their pans or they may break apart.