Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: beat peanut butter, sugar, cream cheese, melted butter and vanilla in large bowl of mixmaster until smooth and creamy. beat cream until soft peaks form. fold whipped cream into peanut butter mixture. spoon into crust. refridgerate 6 hours. melt chocolate with coffee in double boiler over gently simmering water. spread on top of filling. refridgerate until firm. pie crust: combine cracker crumbs sugar, melted butter. mix well. line bottom and sides of pie dish.

Target recipe: in small bowl, combine flour baking powder and salt. in large bowl, cream butter, peanut butter, sugars and vanilla until smooth. beat in eggs one at a time. blend in flour mixture. spread evenly in ungreased 15 x 10-inch jelly roll pan. sprinkle surface with peanuts (lightly press into batter). bake 25-30 minutes at 350°f, then cool completely. cut into 2-inch squares.