Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine first 4 ingredients in a large bowl, stirring well. stir in graham cracker crumbs, coconut, and nuts. refrigerate mixture for 30 minutes or so, which will make it easier to form the balls. shape into 1-inch balls. place balls in chocolate coating, rolling to coat evenly. remove balls with a spoon, allowing excess coating to drain off. place balls on wax paper to set. store in airtight container in refrigerator. can be frozen up to 2 months.

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.