Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a large heavy saucepan, combine the chopped candy bars, milk and marshmallows. cook over low heat, stirring continuously until chocolate is melted and mixture is smooth. remove from heat; cool. fold in whipped topping; pour into crust. cover and refrigerate for at least 4 hours or overnight. garnish with additional whipped topping if desired.

Target recipe: crust: combine crumbs, pecans, sugar and butter . with the back of a spoon, press mixture to the bottom of a lightly greased 9 inch springform pan. bake in 325 oven for 8 minutes. cool. filling: beat cream cheese and 1/4 cup sugar with electric mixer until smooth. beat in egg yolks and vanilla, mixing well. blend in melted chocolate. in another bowl, beat egg whites to soft peaks. add remaining sugar and beat until stiff peaks form. fold egg whites and whipped cream into chocolate mixture. stir until well blended. pour over crust. garnish: sprinkle with chopped pecans and drizzle with melted chocolate. cover with foil. freeze cheesecake for 3 hours or until firm. when frozen solid, remove from freezer 30 minutes before serving.