Nutty Squirrels Dog Treats Recipes

DOGGIE S'MORES DOG TREATS

Steps:

• Make the graham crackers: Preheat the oven to 325˚ F. Line a baking sheet with parchment paper. Combine the milk, peanut butter and chickpea flour in a stand mixer fitted with the paddle attachment and mix until smooth (or mix the dough by hand). Roll out the dough on a floured surface until about 1/4 inch thick. Cut out 24 squares using a 2 1/2-inch fluted square cutter. Prick each square with a fork in 2 places to resemble a graham cracker and to allow steam to escape.
• Arrange the dough squares on the baking sheet and bake 18 minutes, then rotate the pan and bake until the graham crackers are golden brown around the edges, 4 to 10 more minutes. Let cool completely on the baking sheet.
• Make the carob filling: Combine the carob chips and vegetable oil in a bowl. Melt in the microwave in 15-second intervals, stirring. (Keep an eye on it - carob burns faster than chocolate.)
• Spread about 1 tablespoon of the melted carob mixture on the underside of 12 of the crackers, spreading it almost to the edges. Let cool and harden.
• Make the marshmallow filling: Mix the gelatin powder with the water in a small microwave-safe bowl and set aside until fully bloomed, 3 to 5 minutes. Microwave the mixture until pourable, 10 to 15 seconds.
• Clean out the mixer. Beat the egg whites in the mixer with the whisk attachment on medium speed until foamy.
• Pour in the gelatin mixture, increase the mixer speed to high and beat until stiff and glossy, 5 to 7 minutes. Transfer to a resealable plastic bag and snip a corner. Pipe a 2-inch mound of the marshmallow on top of the carob-covered graham crackers, then immediately top each with another graham cracker.

NUTTY SQUIRRELS DOG TREATS

Steps:

• Preheat the oven to 325˚ F and line a baking sheet with parchment paper. Combine the water, peanut butter, molasses and canola oil in the bowl of a stand mixer. Slowly add the flour and mix on low speed until all the ingredients are combined and a dough forms.
• Turn out the dough onto a clean surface and roll out to a 3/8-inch thickness. Cut out shapes with a squirrel cookie cutter; use a toothpick to make the eyes and a knife to score the arms and legs.
• Place the cutouts scored-side down on the baking sheet. Place a second baking sheet on top to prevent air bubbles from forming. Bake 15 minutes, then remove the top baking sheet, flip the cutouts and continue baking, uncovered, until just golden and slightly firm, 5 to 10 more minutes.
• Turn off the oven but keep the treats in the oven to dry, 2 hours (this will allow all the moisture to evaporate completely). Remove from the oven and spread a small amount of peanut butter on the tail with a knife; dip the tail in crushed peanuts. Place in the refrigerator or freezer to set. Store in an airtight container for up to 2 weeks.