Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], 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.

Target recipe: remove the peanuts from the shell and peal them. oil the peanuts with two tablespoons of peanut oil and roast them for 8 minutes at 350ºf. move them frequently (around every 2 minutes) so they don't burn. put the roasted peanuts into the food processor and grind for 2 or 3 minutes. add the salt and the honey. if you like it thinner like me, you can add more peanut oil until you obtain the desired texture. you can also add or other spices such as cinnamon, cayenne, chocolate, ginger, curry and even raisins and chocolate. for crunchy peanut butter, chop some additional peanuts. pour them into a bowl, and stir them into the peanut butter. store the peanut butter in an air tight container and use it within 30 days.