Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees. crust: in microwave-safe bowl melt peanut butter and butter. add to crumbs and mix until well combined. pat into a 9-inch pie plate. bake for 10 minutes, or until golden. cool completely. filling: stir together cream cheese, peanut butter, splenda, and vanilla until well mixed. fold in thawed whipped topping. pour into prepared pie crust and carefully smooth to edges. sprinkle chopped peanuts or cookie crumbs on top for garnish. cover tightly and chill overnight.

Target 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.