cup
Blue Bonnet®-stick, softened(1 cup = 2 sticks)
2
cups
applesauce
1/2
cup
lowfat buttermilk
4
eggs
4
cups
all-purpose flour
2
cups
quick-cooking or old-fashioned oats
2
tsp.
baking soda
1
tsp.
salt
1
tsp.
ground cinnamon
1
tsp.
ground nutmeg
1
cup
semisweet chocolate morsels
1/2
cup
chopped walnuts
1/2
cup
raisins, optional
2 1/4
cups
confectioners' sugar
1/4
cup
reduced fat (2%) milk
2
tbsp.
Blue Bonnet®-stick, softened (2 tbsp = 1/4 stick)
1
tsp.
ground cinnamon
1
tsp.
vanilla extract
Directions
Preheat oven to 350°F. Spray 15x10x1-inch baking pan with baking spray. Beat granulated sugar, brown sugar and 1 cup Blue Bonnet in large bowl with electric mixer on medium-high speed until well blended. Add applesauce, buttermilk and eggs; mix well. Add flour, oats, baking soda, salt, 1 teaspoon cinnamon and the nutmeg; beat until well blended. Stir in chocolate morsels and nuts. Add raisins, if desired. Spread in prepared pan.
Bake 25 minutes, or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.
Beat confectioners' sugar, milk, 2 tablespoons Blue Bonnet, 1 teaspoon cinnamon and the vanilla in small bowl with electric mixer on medium speed until well blended. Spread over dessert. Let stand until glaze is firm. Cut into 48 bars to serve.
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