Wicked Good Peanut Butter Bars

I'm sorry.... I've been sitting here for 5 minutes trying to give an accurate name to these "you-are-so-good-you-are-trouble" peanut butter bars we made recently. I'm pretty disciplined when it comes to watching what I eat, but I lost *all* control with these babies! Should I open this Pandora's box and unleash its power on you? Hey -- if I have to suffer, I want company. So here's the recipe. I dare you to stop at one bar. Good luck.
.
Makeover Peanut Butter Bars
5 points per bar (including the PB layer AND the frosting. oh yeah.)
.
1 3/4 cups reduced-fat creamy peanut butter, divided
1/3 cup butter, softened
1 cup packed brown sugar
3/4 cup sugar
2 eggs
1/2 cup unsweetened applesauce
1 teaspoon vanilla extract
2 cups all-purpose flour
2 cups quick-cooking oats
1 teaspoon baking soda
.
FROSTING:
.
4 1/2 cups confectioner's sugar
1/3 cup fat-free milk
1/4 cup baking cocoa
1/4 cup butter, softened
1/2 teaspoon salt
1 teaspoon vanilla extract
.
1. In a large bowl, cream 1 cup peanut butter, the butter, brown sugar and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in applesauce and vanilla. Combine the flour, oats and baking soda; gradually add to creamed mixture and mix well (batter will be thick).

2. Spread into a 15x10 inch baking pan coated with cooking spray. Bake at 350° F for 18 to 22 minutes or until lightly browned. Cool on a wire rack for 10 minutes; spread with remaining peanut butter. Cool to room temperature, then refrigerate for 30 minutes.

3. In a large bowl, beat frosting ingredients until light and fluffy. Spread over the peanut butter layer. Cut into bars.

picture credit: Healthy Cooking magazine, June/July 2009 issue, p. 26
original recipe: Lori Stevens