Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: chocolate crunch crust: in heavy saucepan over low heat, melt butter and chocolate chips. remove from heat; gently stir in rice cereal until completely coated. press on bottom and up side to rim of buttered 9-inch pie plate. chill 30 minutes. filling: in large mixing bowl, beat cream cheese until fluffy. gradually beat in eagle brand and peanut butter until smooth. stir in lemon juice and vanilla. fold in whipped cream. spread mixture in crust. drizzle topping over pie. refrigerate 4-5 hours or until firm. refrigerate any leftovers.

Target recipe: mix granulated sugar, milk, peanut butter and corn syrup in sauce pan. heat to a boiling over medium heat, stirring frequently. boil and stir 1 minute; remove from heat. cool, without stirring, until bottom of pan is lukewarm, about 45 minutes. stir in nuts and vanilla, add powdered sugar until mixture is very stiff. press into buttered loaf pan (9x5x3). refrigerate until firm, about 30 minutes. cut into 1 inch squares.