Doggie Bark Recipes

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Mix carrots, oats, and apple together in a large bowl. Whisk peanut butter and eggs until thoroughly combined in a second bowl. Pour into the oat mixture and stir until thoroughly combined.
• Drop 1 1/2 tablespoonfuls of batter onto the prepared baking sheets. Flatten each treat with your hands until they are 1/2-inch thick.
• Bake in the preheated oven until treats are firm to the touch and begin to brown on the bottom, 15 to 20 minutes. Allow to cool a few minutes on the baking sheets before removing to a wire rack to cool completely.

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.