Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cut each slice of bread diagonally so you have 4 triangles from each slice. heat oven to 250 degrees f. place the triangles on an ungreaded cookie sheet and bake for 50 minutes or until light brown, dry and crispy meanwhile in a saucepan combine. peanut butter oil and brown sugar. stir occasioally until the mixture is heated through. spread the wheatgerm out on a large sheet of waxed paper. add the toaster triangles, a couple at a time to the peanut butter mixture. stir gently to coat the bread pieces. roll triangles in the wheatgerm. place on rack to dry.

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.