Doggie Bark Recipes

DOG BARK

Steps:

• Line cookie sheet with foil. Spray lightly with cooking spray.
• In 12-inch skillet, cook bacon over low heat 8 to 10 minutes, turning occasionally, until crisp. Drain on paper towels. Coarsely chop bacon; set aside.
• Using 1 1/4-inch small dog bone cookie cutter, cut 15 dog bone shapes out of cheese slices. Set aside.
• In medium bowl, microwave carob chips uncovered on High 30 seconds; stir. Microwave 30 seconds longer. Stir in peanut butter.
• Spread carob mixture on foil to 1/4-inch thickness, about a 9-inch square. Immediately sprinkle with bacon and cheese; press lightly into carob mixture. Chill until set, about 15 minutes in freezer, or 30 minutes in refrigerator.
• Remove from foil; break into 18 pieces. Store in airtight container in refrigerator for 5 days.

PET TREAT: PEANUT BUTTER BARK POPS

Steps:

• Reserve 1 tablespoon of the peanut butter for topping. Beat the remaining peanut butter in a large bowl with a mixer until smooth. Add 1/2 cup honey, the flaxseed and oats; mix until well incorporated.
• Scoop tablespoonfuls of the peanut butter-oat mixture using a small cookie scoop and roll into balls. Soak the balls in a bowl of water for a couple of minutes, then roll in crushed peanuts, shredded coconut or another topping of your choice.
• Mix the remaining 1 tablespoon each peanut butter and honey in a small bowl. Use it to glue your dog's favorite treat on top. Store in the refrigerator for up to 2 weeks.

DOGGIE BARK

Steps:

• Line a cookie sheet with foil that has been sprayed with non-stick cooking spray.
• Place the carob chips and peanut butter in the top of a double boiler over boiling water, stir until mixture melts and becomes creamy.
• Mix in the nuts and cinnamon.
• Pour the mixture onto the prepared cookie sheet and place in the freezer for 15 minutes or refrigerate for 30.
• Peel off foil and break into 1 x 2 inch pieces.
• Store in airtight container for up to 2 weeks.