Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine the butter and chopped cookies and press into the bottom of a springform pan. refrigerate. place the chocolate chips in a microwave-safe bowl and heat on high for 1 1/2 minutes, stirring every 30 seconds until smooth. cool slightly. mix in the milk until creamy. beat together the powdered sugar and cream cheese until smooth. stir in the chocolate mixture. reserve 1/2 cup of the whipped topping. fold in the remaining whipped topping into the cream cheese mixture. spread onto the refrigerated crust. place back in the refrigerator for 30 minutes. when serving, remove the collar from the pan. serve with the remaining whipped topping.

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.