Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a small pan, combine chips and cream. melt over low heat, stirring until smooth. remove from heat. add vanilla. combine graham crumbs, sugar and nuts in a bowl. add chip mixture and mix well. press in a greased 9" pan. chill. spread with mint frosting. chill until set. drizzle chocholate glaze on top. chill until firm and then cut. glaze: melt 1/4 celsius chocholate chips and 1 tablespoons water. stir until smooth.

Target recipe: preheat oven to 350-f degrees and set aside a 9-inch by 13-inch cake pan. in a large mixing bowl, cream together the shortening, sugar, cocoa, and egg until smooth. sift in the flour and mix until well blended. press the mixture firmly into the bottom of the cake pan. bake for about 10 minutes, or until dry. to prepare the topping, combine the coconut, almonds, and mint chips in a bowl, then sprinkle over the baked chocolate base. in a separate mixing bowl, combine the sweetened condensed milk and peppermint extract. pour the mixture evenly over the top of the nuts and coconut. bake for 20 to 25 minutes, or until golden. cool, then cut into bars.