Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: thoroughly mix peanut butter and powdered sugar manually or in food processor. (save 2 tablespoons of mixture to sprinkle on finished pie.) press rest of mixture into prepared cracker crust. filling: cook vanilla pudding according to directions. while hot, pour into pie crust. let pie cool for 10 minutes. add remaining 2 tablespoons of peanut butter/confectioners' sugar to top of pie and then refrigerate for 3-4 hours. note: just before serving, i sometimes garnish with chocolate/fudge topping, cool whip and crushed peanuts. fast, easy and delicious! kids love it!

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.