Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], 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.

Target recipe: line a 23 cm square brownie tin with greaseproof paper. stir together the muscovado sugar, icing sugar, 50 g. unsalted butter and peanut butter until smooth. you will note that some of the muscovado sugar will still remain in small lumps, but that is ok. press the sandy mixture into the lined brownie tin and make the surface as even as possible. for the topping, melt the chocolates and 1 tablespoon butter together and spread on the base. put the tin in the fridge to set. when the chocolate has hardened, cut into small squares as it is very rich.