DCL Recipes for September: Bacon and Squash Casserole and Ooey Gooey Peanut Butter Bars

04 Sep 2019 Amy Poore
DCL Recipes for September: Bacon and Squash Casserole and Ooey Gooey Peanut Butter Bars Amy Poore

This month, I thought I’d offer up a great, hearty casserole and a completely decadent dessert. Basically, if you serve these two things for dinner, you’ll get a ton of complements and requests for seconds.  

Not everyone likes creamy casseroles. I get that. So, know that this bacon and squash casserole is the perfect non-creamy offering. And for those with a sweet tooth (myself included), these ooey gooey peanut butter bars are crazy good.  

Bon Appetit!  

Bacon and Squash Casserole 
(This is for the people who don’t like runny/creamy casseroles) 
6 slices bacon, fried crisp and crumbled (reserve the bacon grease)
2 cups cooked squash, smashed
2 tablespoons of bacon grease 
2 tablespoons chopped onion  
1 cup cheddar cheese 
3/4 cup Panko bread crumbs 
Preheat oven to 350 degrees. 

In a large bowl, mix together squash, bacon grease, onion, crumbled bacon, and cheese.  

Place in an 8x8 or 9x9 glass baking dish. Evenly top with breadcrumbs and spray them with cooking spray.  

Bake for 20 minutes. 

Tip: You may need to broil a couple of minutes to get the browning on top. 


Ooey Gooey Peanut Butter Bars 

Bottom Layer 

1 German chocolate cake mix 

1/2 cup butter - melted 

1 egg 

2nd Layer 

8 large peanut butter cups  

3 small Butterfinger candy bars 


3rd Layer 

1 (8-ounce) package cream cheese, softened 

1 cup peanut butter 

3 eggs 

1 teaspoon vanilla 

1/2 cup butter, melted 

4 cups confectionery sugar 


1/2 cup chocolate chips 

1 tablespoon vegetable or canola oil 


Preheat oven to 350 degrees. 

In a large bowl, combine the cake mix, egg, and butter together and beat until it is combined. Spray a 9 x 12 pan with cooking spray and then put the cake mix layer over the bottom. Pat it down.

Cut or break the large peanut butter cups into 4 pieces. Roughly chop the Butterfingers. Spread evenly over the cake layer. 

With a hand mixture, combine the cream cheese, vanilla, and peanut butter together until combined. Add the eggs one at a time, and mix them in. Add the butter. When this is all combined, add the confectionery sugar. Spread evenly over the candy bar layer. 

Bake for about 50-55 minutes. The cake will be slightly raised in the middle and a bit jiggly. Remove from the oven and let cool. 

Melt the chocolate for 1 minute in the microwave. Add the oil. Stir until combined. Drizzle over the top of the cream cheese layer. 

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