Peanut Butter Puppy Poppers Recipes

PEANUT BUTTER PUPPY POPPERS

Steps:

• combine milk and peanut butter. mix until well blended.
• combine dry ingredients.
• combine wet and dry ingredients and form a dough ball. Roll out to desired thickness and cut into whatever shapes you want. We have small dogs so I use an old coffee scoop.
• Bake for 20 minutes at 375 degrees. They do not rise. They will be soft at this point. I leave ours in the oven to cool and that makes them crunchy which the dogs seem to prefer.

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.

HOMEMADE PEANUT BUTTER PUPPY POPPERS/DOG TREATS

Steps:

• Preheat oven to 375 degrees. In a bowl, combine flour and baking powder. In another bowl, mix peanut butter and milk. Add to dry ingredients and mix well. Roll dough into 1/4 inch thickness and use a cookie cutter to cut out shapes.
• Bake for 20 minutes on a greased baking sheet until lightly brown. Cool on a rack, then store in an airtight container. Note: Cookies could burn easily around the edges.

PEANUT BUTTER POPS FOR DOGS

Steps:

• Place peanut butter in a microwave safe dish and microwave until melted.
• Mix yogurt and peanut butter together in a bowl.
• Pour mixture into ice cube trays and freeze overnight.

PEANUT BUTTER PUDDING POPS

Steps:

• In a saucepan over medium heat, heat milk until bubbles form at edges. In a bowl, combine sugar, cornstarch and salt. Add 1/4 cup of the hot milk to the cornstarch mixture, then whisk well until all the liquid is incorporated and there are no lumps. Pour the cornstarch mixture into the milk, whisking to combine. Continue to cook and stir until mixture thickens enough to coat the back of a metal spoon, about 8 to 10 minutes. Do not boil. Remove from heat, stir in vanilla extract and peanut butter.
• Pour the pudding into the pop molds to within 1/4 of the top, leaving room for the pudding to expand. Place the tops on the mold and freeze until frozen solid, about 4 hours. To remove from molds, run under hot water to slightly melt the side of the pudding pop, then twist the stem top and remove.