Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: assembly directions: in a large saucepan, melt butter and peanut butter together. mix well. remove from heat. add crumbs and powdered sugar, mixing well. spread peanut butter mixture in a jelly roll pan (for thinner bars) or 9x13 pan (for thicker bars). chill. when the peanut butter layer is firm, melt chocolate chips with milk over low heat. spread over chilled peanut butter mixture. chill again. freezing directions: cut into serving size pieces. wrap individually and freeze in large rigid containers or freezer ziptop bags. eat straight from the freezer or thaw slightly. comments: we have found that we can usually buy the graham cracker crumbs for the same price as the equivalent in graham crackers. why do the work if you don’t have to?

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.