Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine crust ingredients; press into a 9-inch pie plate. bake at 375* for 10 minutes. cool. in a mixing bowl, beat cream cheese, peanut butter, sugar, butter and vanilla until smooth. fold in whipped cream. gently spoon into crust. garnish with chocolate or cookie crumbs if desired. refrigerate.

Target recipe: in a large bowl mix together both sugars, peanut butter, shortening, butter, egg and maple extract using an electric mixer on medium speed until well blended. in a small bowl mix together flour with baking soda, baking powder and salt; add to the creamed mixture until well blended. add in peanuts and/or mini chocolate chips (if using) mix to combine. cover tightly and refrigerate for a minimum of 2 hours or up to 24 hours. heat oven to 375°f. grease a large cookie sheet/s. shape the dough into about 1-1/4-inch balls. place about 3 inches apart on cookie sheet. flatten in a crisscross pattern with a fork dipped into sugar. bake about 8-10 minutes or until light golden brown. cool for about 5 minutes then remove to a wire rack to cool.