Doggie Bark

1. 1

   Line a cookie sheet with foil that has been sprayed with non-stick cooking spray.

2. 2

   Place the carob chips and peanut butter in the top of a double boiler over boiling water, stir until mixture melts and becomes creamy.

3. 3

   Mix in the nuts and cinnamon.

4. 4

   Pour the mixture onto the prepared cookie sheet and place in the freezer for 15 minutes or refrigerate for 30.

5. 5

   Peel off foil and break into 1 x 2 inch pieces.

6. 6

   Store in airtight container for up to 2 weeks.

No additional tips available.