Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], 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: filling: in medium bowl mix confectioners sugar, butter, milk, gran. sugar and vanilla w/hands til blended, mix in peanut butter. line jelly roll pan w/wax paper. roll heaping tsp of filling into 3/4" balls. refrigerate at least 2 hrs or til firm. melt chocolate and shortening in small saucepan and scrape into small bowl. one at a time, spear peanut butter balls on toothpick and dip into melted chocolate. lift out, let chocolate drip off. return to lined pan. before chocolate sets, sprinkle w/non-pareils. refrig. 10-15 minutes to firm chocolate. store airtight for up to 2 weeks.