Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: crush the graham crackers into fine crumbs. one third of a box is usually one cellphane wrapped package. mix in the cinnamon and set aside. melt butter in a large saucepan. remove from heat and add peanut butter and vanilla and mix well. add the powdered sugar and graham crackers, stir until well combined (it should be a stiff dough, you may want to use a hand mixer). pat the mixture into an ungreased 9x13 pan. melt the chocolate over low heat in a heavy saucepan, or spread evenly in a glass pie plate and microwave 30 seconds at a time, stirring after each 30 seconds, until melted. spread the melted chocolate over the peanut butter layer. refrigerate for one hour, bring to room temperature, and cut into bars.

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.