Makeover Peanut Butter Bars

1-3/4c. reduced-fat creamy peanut butter, divided
1/3c. butter, softened
1c. packed brown sugar
3/4c. sugar
2 eggs
1/2c. unsweetened applesauce
1tsp. vanilla
2c. flour
2c. quick-cooking oats
1tsp. baking soda
Frosting
4-1/2c. powdered sugar
1/3c. fat-free milk
1/4c. baking cocoa
1/4c. butter, softened
1tsp. vanilla
1/2tsp. salt

In large bowl, cream 1c. peanut butter, 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).

Spread into a 15x10x1inch baking pan coated with cooking spray. Bake at 350 degrees for 18-22 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.

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

Mexican Wedding Cookies

2c. butter, softened
1c. powdered sugar
4c. flour
1tsp. vanilla
1/2 to 3/4c. chopped walnuts
extra powdered sugar

Mix butter and 1c. powdered sugar until light and fluffy. Add vanilla. Add flour and walnuts. Mix well. Roll into balls and place on ungreased cookie sheet.

Bake at 350 degrees for 10-15 minutes. Roll warm cookies in extra powdered sugar.

Brownie Crackles

1 pkg. fudge brownie mix
1 egg
1/4 c. oil
1 c. flour
1/2 c. water
1 c. chocolate chips
confectioners sugar

In large mixing bowl, mix all ingredients besides confectioners sugar. Place confectioners sugar in shallow bowl. Drop 1in fudge balls into confectioners sugar and coat evenly. Place on greased baking sheet. Bake at 350 degrees for 8-10 minutes. Remove to wire rack.

*I put in an extra 1/4 c. flour in dough. It is very stick and runny without it.*