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: in a large bowl, combine the peanut butter and marshmallow spread; add rice bubbles and stir until well coated. in a small microwave-safe bowl, combine chocolate chips and cooking fat. microwave, uncovered, for 1-2 minutes or until chips are melted; stir until smooth. roll cereal mixture into 1inch balls; with the rice ball on a fork, dip into the chocolate until covered. place each ball into a paper patty case or onto baking paper. refrigerate until set hard. these will store in the fridge in an air tight container for up to 3 weeks.