Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: line baking sheet with wax paper. combine pretzels, chips and peanuts in small bowl. microwave chocolate in small, uncovered, microwave-safe bowl on medium-high (70%) power for 45 seconds; stir. if pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted. stir in half of snack-peanut mixture. pour onto prepared baking sheet. spread mixture to desired thickness. sprinkle with remaining snack-pretzel mixture. tap sheet several times to spread chocolate and settle pretzels. refrigerate for 30 minutes or until firm. break into pieces. store in airtight container at room temperature. best when eaten within 24 hours.

Target recipe: heat oven to 350 degrees f. grease and flour 12-cup fluted tube pan. in a small bowl stir together chocolate pieces, butter and water until chocolate is melted. in large mixing bowl, stir together dry ingredients; gradually add chocolate mixture, beating until thoroughly blended. add the rest of the ingredients and blend well. beat on medium speed for 1 minute. pour batter into prepared pan. bake for 50-55 minutes or until toothpick comes out of center clean. cool 10 minutes and remove from pan. cool completely. drizzle vanilla glaze over top of the cake.