Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine crust ingredients; press into a 9-inch pie plate. bake at 375* for 10 minutes. cool. in a mixing bowl, beat cream cheese, peanut butter, sugar, butter and vanilla until smooth. fold in whipped cream. gently spoon into crust. garnish with chocolate or cookie crumbs if desired. refrigerate.

Target recipe: first, make the dry roasted peanuts into large crumbs by chopping with a large knife or just barely processing in food processor (if processed too long. they will become and smooth and gooey). in a medium mixing bowl, blend together flour, baking powder, salt, 1/4 cup of peanut crumbs, and brown sugar. in separate measure, stir together remaining ingredients, then pour into the flour mix. stir just until blended. preheat oven 375 degrees. fill greased muffin tins 2/3 full, then sprinkle each muffin with topping (remaining peanut crumbs and white sugar mixed). bake for 25 minutes or until muffin tops spring back when lightly touched.