Ingredients:
- 1 ¾ cups reduced-fat creamy peanut butter, divided
- ⅓ cup butter, softened
- 1 cup packed brown sugar
- ¾ cup sugar
- 2 eggs
- ½ cup unsweetened applesauce
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 2 cups quick-cooking oats
- 1 tsp baking soda
- 4 ½ cups confectioners’ sugar (for frosting)
- ⅓ cup fat-free milk (for frosting)
- ¼ cup baking cocoa (for frosting)
- ¼ cup butter, softened (for frosting)
- 1 tsp vanilla extract (for frosting)
- ½ tsp salt (for frosting)
Directions:
- In a large bowl, cream 1 cup peanut butter, butter, brown sugar, and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the applesauce and vanilla. Combine the flour, oats and baking soda; gradually add to the creamed mixture and mix well (batter will be thick).
- Spread into a 15 x 10 x1-inch baking pan coated with cooking spray. Bake at 350 for 18 to 22 minutes, or until lightly browned. Cool on a wire rack for 10 minutes; spread with the remaining peanut butter. Cool to room temperature, then refrigerate for 30 minutes.
- In a large bowl, beat frosting ingredients until light and fluffy. Spread over the peanut butter layer. Cut into bars.