Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine crust ingredients; press into a 9-inch pie plate. bake at 375* for 10 minutes. cool. in a mixing bowl, beat cream cheese, peanut butter, sugar, butter and vanilla until smooth. fold in whipped cream. gently spoon into crust. garnish with chocolate or cookie crumbs if desired. refrigerate.

Target recipe: combine butter and peanut butter in a large, microwave safe bowl. cover with plastic wrap and poke a few holes in the top for steam to vent. microwave for 2 minutes on high. stir, replace plastic wrap and microwave on high for 2 more minutes. add vanilla and powdered sugar to peanut butter mixture and stir to combine with a wooden spoon. stir until the mixture is no longer shiny, it will be very thick. pour into a buttered 8 by 8-inch pan lined with waxed paper. place a second piece of waxed paper on the surface of the fudge and refrigerate until cool. cut into 1-inch pieces and store in an airtight container for up to a week.