- 1-3/4 c. reduced fat creamy peanut butter, divided
- 1/3 c. butter, softened
- 1 c. packed brown sugar
- 3/4 c. sugar
- 2 eggs
- 1/2 c. unsweetened applesauce
- 1 tsp. vanilla
- 2 c. flour
- 2 c. quick cooking oats
- 1 tsp. baking soda
Frosting:
- 4-1/2 c. powdered sugar
- 1/4 c. unsweetened cocoa
- 2-⅔ T. butter, softened
- 1 tsp. vanilla
- 1/2 tsp. salt
- 1/3 c. skim milk
In a large bowl beat together 1 c. peanut butter with butter and sugars. Add eggs, applesauce and vanilla. Beat well. Combine flour, oats and baking soda. Gradually add to peanut butter mixture. Carefully spread in a 15 x 10 x 1″ jelly roll pan. Bake at 350 for 18-22 minutes or until lightly browned. Cool for 10 minutes. Carefully spread remaining peanut butter over bars. Cool to room temperature, then refrigerate 30 minutes or until peanut butter is firm.
Mix frosting ingredients together, spread over peanut butter layer and cut into bars.
