Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: melt butter in small saucepan. add peanut butter and vanilla to melted butter. mix well. in a large bowl mix graham cracker crumbs, coconut and pecans. blend in peanut butter mixture. form by hand in 1 inch balls the size of a quarter. melt the butter and chocolate chips in a double boiler. stir as chips begin to melt and keep on low heat. use a toothpick to dip each ball into chocolate. place on a sheet of wax paper and allow to dry. (i use wax paper on a cookie sheet and place balls in refrigerator to cool quickly.) store in air-tight container. we like them kept cool in the refrigerator. note: chocolate almond bark squares may be used instead of chips.

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.