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 bowl, combine crumbs and 2 t sugar. stir in butter; set aside. in another bowl, combine the flour, baking powder, salt and remaining sugar. whisk together egg, milk and oil; stir into dry ingredients just until moistened. place peanut butter in a microwave safe bowl. cover and microwave on high for 20-30 seconds or until softened. fold into batter. press about 1 t reserved crumb mixture onto the bottom of 12 un-greased muffin cups. sprinkle with remaining crumbs. bake at 400° for 15-18 minutes or until a toothpick comes out clean. cool for 5 minutes before removing from pan to a wire rack to cool completely.